Rapini with Pine Nuts and Raisins
This Sicilian inspired recipe for Rapini (Broccoli Rabe) is blanched to tender-crisp perfection, then sautéed with extra virgin olive oil, plump sweet raisins, toasted pine nuts and crispy garlic chips. It's a simple Italian side dish that's packed with flavor and only takes 20 minutes to make!
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What sets this recipe apart from your standard garlicky sautéed broccoli rabe is the addition of two classic Sicilian ingredients - pine nuts and raisins. This traditional pairing perfectly balances the natural bitterness of the greens.
While you may not find rapini many places in Sicily, this preparation is common with other green leafy vegetables. Personally, I think it's the best way to prepare broccoli rabe, since the buttery pine nuts and sweet raisins balance out the bitter rapini so nicely.
What is Rapini?
Also known as broccoli rabe, rapini is a green leafy vegetable with thick stems and dark green florets that look kind of like broccoli. It's a cruciferous vegetable that’s part of the turnip family and can also be called broccoli raab, cime di rapa, broccoletti di rape, or friarielli in Naples.
Rapini has a strong, bitter flavor, especially if not cooked properly. It's popular in certain regions of Italy and parts of the US with a large Italian population, like New Jersey and New York.
The secret to a great broccoli rabe recipe lies in properly blanching the rapini, then finishing it over medium-high heat with extra virgin olive oil that's been flavored with the fresh garlic that' we'll use to make the crispy garlic chips that go on top.
This recipe will show you how to coax the best possible flavor from those thick stems and dark leafy greens, balance the bitter taste and add lots of satisfying texture.
Love the sweet and savory combination of pine nuts and raisins? Try this Italian Beef Braciole Recipe or this Eggplant Caponata Recipe!
Why This Recipe Works
- Blanching removes bitterness while remaining al dente.
- Pine nuts, raisins and crispy garlic adds tons of flavor and texture.
- A simple side dish that pairs beautifully with any main!
Ingredient Notes
Bunch of Rapini - Look for fresh, crisp thick stems and bright green leaves at your grocery store, produce market or Italian market. If you can't find rapini, substitute other favorite greens like Swiss chard, Tuscan kale, escarole or mustard greens.
Fresh Garlic - Be sure to use fresh, whole garlic cloves. If they have a green sprout running through the center, remove it first.
Red Pepper Flakes - You can leave them out if you wish, but I prefer to use this instead of black pepper for this recipe.
Extra Virgin Olive Oil - Make sure it's of really good quality.
Pine Nuts - Be sure to toast your pine nuts (pignoli) for the best flavor.
Raisins - I like golden raisins but any raisins work. We will rehydrate them first so they're plump and juicy.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large sauté pan
- Paper towels
- Large pot
- Spider strainer or large slotted spoon
- Large bowl
Step by Step Instructions
Blanch the Rapini
- Bring a large pot of water up to a boil. Season generously with salt, then add the rapini to the boiling water and cook for about 2 minutes, or until tender but still firm, then drain.
- While the greens are blanching, fill up a large bowl of ice water. Drain the rapini, then transfer to the ice bath to stop cooking immediately.
- Drain the broccoli rabe and squeeze out as much excess liquid as possible.
Tip! Blanching on high heat then shocking in iced water ensures less bitterness and the perfect texture.
Make the Crispy Garlic Chips
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring frequently, until it turns golden and crisp, about 3-4 minutes.
- Remove with a slotted spoon and drain on paper towels.
Sauté the Rapini
- Add the chili flakes to the pan with the oil, then add the rapini and toss to combine.
- Season with salt to taste, then add the raisins and pine nuts and continue tossing until well combined and thoroughly warmed.
- Transfer to a serving dish, top with crispy garlic chips and serve.
Tips for Success
- You can leave the stems whole if you prefer - just make sure you trim the bottoms off first.
- Use a really high quality extra-virgin olive oil for the best flavor.
- If your garlic has green sprouts running throughout the clove, remove it first.
- Rehydrate your raisins first by adding them to a small bowl, cover with water and microwave for 30-40 seconds. let sit, then drain before using.
- Be sure to toast your pine nuts for a few minutes in a dry skillet or in the oven. Watch so they don't burn!
- For extra flavor, add a splash of balsamic vinegar or lemon juice.
Serving Suggestions
I love serving a big side of leafy greens like this rapini with rich Italian dishes such as homemade Potato Gnocchi, classic Lasagna Bolognese, the best Italian Meatballs or my extra crispy Chicken Parmesan.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or a sauté pan over medium heat. You can also enjoy this dish cold.
FAQ
This vegetable is bitter by nature, which is why I give it quick blanch in a large pot of water. It helps to significantly tame the bitter flavor, but it will naturally always have some bitterness. Don't skip this crucial step!
Yes! Blanch the greens and store in the refrigerator. When ready, heat oil in your frying pan and proceed with the recipe.
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Rapini with Pine Nuts, Raisins and Crispy Garlic
Ingredients
- Kosher salt as needed
- 1 bunch rapini (broccoli rabe) washed, ends trimmed and roughly chopped into 2-inch pieces
- ⅓ cup extra virgin olive oil
- 4 cloves garlic very thinly sliced
- ¼ teaspoon red chili flakes optional
- ¼ cup raisins
- ¼ cup pine nuts toasted
Instructions
- Bring a large pot of water up to a boil. Season generously with salt, then add the rapini to the boiling water and cook for about 2 minutes, or until tender but still firm, then drain.
- While the greens are blanching, fill up a large bowl of ice water. Drain the rapini, then transfer to the ice bath to stop cooking immediately.
- Drain the broccoli rabe and squeeze out as much excess liquid as possible.
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring frequently, until it turns golden and crisp, about 3-4 minutes.
- Remove with a slotted spoon and drain on paper towels.
- Add the chili flakes to the pan with the oil, then add the rapini and toss to combine.
- Season with salt to taste, then add the raisins and pine nuts and continue tossing until well combined and thoroughly warmed.
- Transfer to a serving dish, top with crispy garlic chips and serve.
Notes
- You can leave the stems whole if you prefer - just make sure you trim the bottoms off first.
- Use a really high quality extra-virgin olive oil for the best flavor.
- If your garlic has green sprouts running throughout the clove, remove it first.
- Rehydrate your raisins first by adding them to a small bowl, cover with water and microwave for 30-40 seconds. let sit, then drain before using.
- Be sure to toast your pine nuts for a few minutes in a dry skillet or in the oven. Watch so they don't burn!
