Italian-Style Garlicky Broccoli Rabe aka Rapini (2024)

Have you ever wondered how to cook broccoli rabe? This Italian-Style Garlicky Broccoli Rabe recipe is the best way to make it less bitter. The combination of olive oil, garlic, cheese and crushed red pepper will provide you with the best rapini recipe aka sauteed broccoli rabe.

Farmer’s Markets are just great in the summer, aren’t they?

The abundance ofproduce with vibrantcolors provides the perfect motivation to try all kinds of recipes. In an attempt to get inspired, I visited alocal “market” this week-end.

As soon as I laid my eyes on therapini, I knew I had to purchase it. During the car ride home, I couldn’t decide which of these two rapini recipes I was going to make. Was I going to prepare Broccoli Rabe Cavatelli Pasta or another favorite of mine, Italian Broccoli Rabe Orecchiette Pasta?

I’m guessing right now that there are some of you who love this stuff, some who hate it and some who have no idea what I’m talking about.

So let’s start with identifying broccoli rabe.

What is Broccoli Rabe aka Rapini?

Broccoli rabe, also known as rapini (in Italian)is a member of the cabbage family. It has a 6 to 9 inch stalk and a few broccoli-like clusters. This green vegetable distinguishes itself from the rest because of its bitter taste — perhaps an acquired taste. Chances are that if you are a fan of arugula, you will like broccoli rabe.

What to look for when buying Broccoli Rabe:

• florets and stems should have a dark green color;
• stems should be firm;
• florets should be tightly closed.

So now that we know what broccoli rabe is, what do we do with it?

How to cook rapini:

• The first thing you need to do is trim the stems, taking off anywhere from 1-2 inches, the goal being to remove as much of the tough stalk as possible.
• Then, just like any other vegetable, it needs to be washed.
• Once that’s done, you need to cook it in a large pot of boiling, salted water until tender. Remove the broccoli rabe from the water and drain.
• Try to squeeze out (with your hands) as much water as possible.

According to some,this process removes some of the bitterness.

How to make Sauteed Broccoli Rabe:

• Over medium heat, drizzle a few tablespoons of olive oil in a large skillet.
• Saute 2-3 cloves of minced garlic along with some red chili flakes (if using) for 1-2 minutes.
• Add the cooked broccoli rabe and sautee for a few minutes.
• Finally. season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese and serve.

That’s it! Once plated drizzle with olive oil and more cheese, if desired.

Broccoli Rabe Recipes:

Here are some ideas you can use the sauteed broccoli rabe with garlic. No recipe required to incorporate this bold tasting vegetable…

• with pasta;
• in soups;
• as a topping for pizza;
• with polenta or
• in a sandwich.

Dark Green Vegetables we love:

Sauteed Broccolini

Italian Potato Salad

Crustless Spinach Quiche

Garlic Swiss Chard

ORIGINS OF THE RECIPE FOR Italian-Style Garlicky Broccoli Rabe:

Growing up Italian meant we would have broccoli rabe at least once a week. Just like this recipe forSwiss chardit would be served as a simple side or combined with other foods.

As was previously mentioned, more often than not, my mom would combine it with different pastas. My favorite was (and still is today)withHomemade Cavatelli!

I would encourage you to try out thisItalian-style garlicky broccoli rabe recipe– this stuff really does grow on you. Let me know if youlove it or hate it, but at least you can’t say you’re confused by it anymore!

THANKS SO MUCHfor following and being part of theShe Loves Biscotticommunity where you will findSimple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria

★★★★★ If you have made this Broccoli Rabe recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

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