Broccoli Rabe or Rapini is such a good for you veggie that makes a phenomenal side dish in minutes! Today’s Sautéed Broccoli rabe is inspired by the flavors of Italy, and pairs so well with plenty of main dishes! All the details below on what rapini is, how to cook it and tips for perfecting it!
Today’s Rapini also known as Broccoli rabe is the star of this simple 3 ingredient dish. The humble veggie doesn’t need much flavoring, it has a strong slightly bitter taste which makes it unique.
Some of our latest veggie side dishes you need to try include Sautéed Green Beans, Cauliflower Casserole and Honey Glazed Carrots. We can’t forget everyone’s favorite Crispy Potatoes and Best Mashed Potatoes Recipe!
If you’re unfamiliar with today’s hero veggie, let’s break down what it is and how to perfectly cook it.
What is Broccoli Rabe / Rapini?
Broccoli Rabe, also known as Rapini is a native to Europe, and popular in Puglia. While it may resemble the broccoli florets, it is in fact not at all related to broccoli.
Rapini is actually a type of veggie belonging to the mustard green and turnip family. And for that it has a uniquely bitter taste. For Italians, it’s one of the simplest side dishes to prepare, and even there, some people find it too bitter. It’s probably an acquired taste for some.
In terms of nutrients, broccoli rabe is rich in Vitamins A,C,K, Potassium, Iron and Calcium. So it’s absolutely worth trying and loving! Luckily, Rapini is quite affordable and accessible across plenty of stores.
How To Buy It?
The plant has a leafy part and a floret side with a long stalk. Look for bright rich green colored broccoli rabe with no yellow spots anywhere.
Ingredients You’ll Need to Cook it
- Rapini / Broccoli Rabe. Make sure you buy bright green, tight bud florets that are fresh.
- Butter Or Olive Oil. Classically it’s made using olive oil, but we LOVE the butter flavor.
- Garlic Slices. Lots and lots of it! Garlic is the main flavor here so use lots of it. Sliced garlic is milder in taste than minced, and it doesn’t turn bitter when cooked for long, so it’s preferable.
- Water. We add a touch of water to cook our rapini in, and this way we skip the blanching step. We use this with our Sautéed Green Beans and many other veggies, and it’s miraculous!
- Seasoning. Salt and pepper as our main seasoning, and optionally you can add chilli flakes.
- Parmesan Cheese. This is added as a garnish, as a final step only.
How to Cook Broccoli Rabe / Rapini
This is a controversial topic among many, and mainly due to the bitterness of the veggie.
Blanching Method
Many people opt for blanching the broccoli rabe for just a few minutes (about 5 mins ) in hot boiling water, or steaming them. Then removing the veggie into an ice bath. After that, the recipe proceeds as below except no water is added extra.
The advantage of this, is to cut down on the bitterness of the rapini. However many would argue, the bitterness is what makes this veggies unique. In this case, go with the method below.
Non Blanching Method
- As you can see from the video above, this quite a seamless and easy process to cook any veggie! You’ll start with a deep skillet, and heat it up over medium high heat.
- Add in the olive oil or butter, the rapini and garlic slices.
- Now sauté them together for 2 minutes until you feel the rapini has started to wilt slightly. And the garlic has become fragrant.
- At that point, you’ll add in the water.
- The water is just a 1/4 cup enough to cook the broccoli rabe. This technique reserves all the nutrients to your veggies as opposed to blanching where the nutrients are left it in the water.
- Once you add in the water, you need to drop the heat to low and cover the skillet with a lid.
- In about 4-5 minutes, the water will be absorbed and the broccoli rabe will be ready!
- It will look vibrantly green with wilted leaves, tender florets and stalks. The garlic will be tender and lightly toasted in color, perfectly tasty without being overpowering.
- Now you’re ready to serve it as is, or with a garnish of parmesan cheese and some chilli flakes.
- You can adjust the seasoning if you like, add in an extra drizzle of olive oil–however you like to garnish!
Tips For Cooking Broccoli Rabe
- Make sure you busy vibrantly green broccoli rabe with no yellow leaves or florets.
- The thick part of the stem in the broccoli rabe is usually extra tough and bitter, and you need to trim it out. Similar to the asparagus, you’re going to remove about 1 inch form the bottom of the stem.
- Choose between blanching or non blanching, and proceed with sautéing the rapini.
- You can also steam the broccoli rabe instead of blanching if you choose to remove that bitterness.
- Season the broccoli rabe really well because salt cuts down the bitterness.
- Whether you prefer butter or olive oil, it’s your choice.
- Make sure you cook enough for the crowd. Greens will shrink tremendously when cooked, and the amount may seem little when prepared.
- Feel free to add any toasted nut, lemon juice, orange zest, Hot Honey, or any flavoring to this wonderful veggie.
How to Store and Reheat Rapini?
It’s best to store any leftover for up to 5 days in a container in the fridge. When ready to eat, you can eat it cold tossed in a salad dressing or sauce. Drizzle it with some Greek Salad Dressing and add some feta cheese for a wonderful dish! Or serve it with Garlic Parmesan Sauce, Tahini Sauce, Spicy Mayo, or Chili Oil.
If you’d like to reheat it, you can do so in the microwave for 1-2 minutes.
Why is Rapini So Bitter?
There’s a deep scientific explanation and so many ways to improve on that, all of which you can find on America’s test Kitchen. While we feel this bitterness is unique and similar to kale, or chard, it’s not the same for everyone. That article above is super informative and scientific too!
How to Make Broccoli Rabe Less Bitter
There are plenty of tips on that article too, but we tried a few tested ways. The first one is blanching. When you blanch or boil the rapini, much of it’s bitterness is lost in the boiling water. The water eventually you will discard of course. And at that point sautéing in garlic, olive oil, adding parmesan and seasoning will help tremendously.
Another thing we tested is the cutting of the veggie. We cut off the thick part of the stem only and keep the long stalks as they are. Chopping up the rapini will increase its bitterness. Don’t worry as it wilts and shrinks after cooking, it won’t look that long.
What to Serve with Sautéed Broccoli Rabe
- Meats. Ribeye Steak , Lamb Steaks , Best NY Strip Steak.
- Chicken. Hot Honey Chicken, Air Fryer Chicken Breast, Air Fryer Chicken Legs.
- Seafood. Sweet Chili Salmon , Perch, Pan Seared Cod, Baked Mahi Mahi, Halibut, Chilean Sea Bass.
- Carbs. Cilantro Lime Rice, Air Fryer Garlic Bread, Crispy Potatoes, Cornbread Recipe.
- Sauces. Tahini Sauce, Greek Salad Dressing, Hot Honey, Chili Oil Recipe
Broccoli Rabe
Broccoli Rabe or Rapini is such a good for you veggie that makes a phenomenal side dish in minutes! Today’s Sautéed Broccoli rabe is inspired by the flavors of Italy, and pairs so well with plenty of main dishes! All the details below on what rapini is, how to cook it and tips for perfecting it!
Ingredients
-
2
rapini
bunches, trimmed -
3
tablespoons
olive oil
or butter -
5
cloves
garlic
sliced -
1/2
teaspoon
salt and pepper -
1/2
cup
parmesan cheese -
1/2
teaspoon
chilli flakes
Instructions
-
Blanching Method
-
Many people opt for blanching the broccoli rabe for just a few minutes (about 5 mins ) in hot boiling water, or steaming them. Then removing the veggie into an ice bath. After that, the recipe proceeds as below except no water is added extra.
-
The advantage of this, is to cut down on the bitterness of the rapini. However many would argue, the bitterness is what makes this veggies unique. In this case, go with the method below.
-
Non Blanching Method
-
As you can see from the video above, this quite a seamless and easy process to cook any veggie! You’ll start with a deep skillet, and heat it up over medium high heat.
-
Add in the olive oil or butter, the rapini and garlic slices.
-
Now sauté them together for 2 minutes until you feel the rapini has started to wilt slightly. And the garlic has become fragrant.
-
At that point, you’ll add in the water.
-
The water is just a 1/4 cup enough to cook the broccoli rabe. This technique reserves all the nutrients to your veggies as opposed to blanching where the nutrients are left it in the water.
-
Once you add in the water, you need to drop the heat to low and cover the skillet with a lid.
-
In about 4-5 minutes, the water will be absorbed and the broccoli rabe will be ready!
-
It will look vibrantly green with wilted leaves, tender florets and stalks. The garlic will be tender and lightly toasted in color, perfectly tasty without being overpowering.
-
Now you’re ready to serve it as is, or with a garnish of parmesan cheese and some chilli flakes.
-
You can adjust the seasoning if you like, add in an extra drizzle of olive oil–however you like to garnish!
Recipe Notes
Tips For Cooking Broccoli Rabe
- Make sure you busy vibrantly green broccoli rabe with no yellow leaves or florets.
- The thick part of the stem in the broccoli rabe is usually extra tough and bitter, and you need to trim it out. Similar to the asparagus, you’re going to remove about 1 inch form the bottom of the stem.
- Choose between blanching or non blanching, and proceed with sautéing the rapini.
- You can also steam the broccoli rabe instead of blanching if you choose to remove that bitterness.
- Season the broccoli rabe really well because salt cuts down the bitterness.
- Whether you prefer butter or olive oil, it’s your choice.
- Make sure you cook enough for the crowd. Greens will shrink tremendously when cooked, and the amount may seem little when prepared.
- Feel free to add any toasted nut, lemon juice, orange zest, Hot Honey, or any flavoring to this wonderful veggie.
How to Store and Reheat Rapini?
It’s best to store any leftover for up to 5 days in a container in the fridge. When ready to eat, you can eat it cold tossed in a salad dressing or sauce. Drizzle it with some Greek Salad Dressing and add some feta cheese for a wonderful dish! Or serve it with Garlic Parmesan Sauce, Tahini Sauce, Spicy Mayo, or Chili Oil.
If you’d like to reheat it, you can do so in the microwave for 1-2 minutes.
Why is Rapini So Bitter?
There’s a deep scientific explanation and so many ways to improve on that, all of which you can find on America’s test Kitchen. While we feel this bitterness is unique and similar to kale, or chard, it’s not the same for everyone. That article above is super informative and scientific too!
How to Make Broccoli Rabe Less Bitter
There are plenty of tips on that article too, but we tried a few tested ways. The first one is blanching. When you blanch or boil the rapini, much of it’s bitterness is lost in the boiling water. The water eventually you will discard of course. And at that point sautéing in garlic, olive oil, adding parmesan and seasoning will help tremendously.
Another thing we tested is the cutting of the veggie. We cut off the thick part of the stem only and keep the long stalks as they are. Chopping up the rapini will increase its bitterness. Don’t worry as it wilts and shrinks after cooking, it won’t look that long.
What to Serve with Sautéed Broccoli Rabe
- Meats. Ribeye Steak , Lamb Steaks , Best NY Strip Steak.
- Chicken. Hot Honey Chicken, Air Fryer Chicken Breast, Air Fryer Chicken Legs.
- Seafood. Sweet Chili Salmon , Perch, Pan Seared Cod, Baked Mahi Mahi, Halibut, Chilean Sea Bass.
- Carbs. Cilantro Lime Rice, Air Fryer Garlic Bread, Crispy Potatoes, Cornbread Recipe.
- Sauces. Tahini Sauce, Greek Salad Dressing, Hot Honey, Chili Oil Recipe
