Sautéed Broccoli Rabe (Rapini) Recipe
This easy recipe for sautéed broccoli rabe (rapini) with garlic and oil is a classic Italian side dish that takes just 5 simple ingredients and 15 minutes to prepare.
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I’ve been cooking broccoli rabe (rapini) for as long as I can remember. It’s a staple where I live in New Jersey, and I have a few key tips that I learned in Culinary School to give it the perfect tender crisp texture and mild flavor.
The secret is a simple technique called blanching. Keep reading and I’ll explain why blanching is the key to making the best sautéed rapini you’ve ever tasted!
Rapini can be quite bitter, but this easy blanching technique removes some of the bitterness and makes it much tastier.
If you’ve ever wanted to make restaurant quality broccoli rabe to serve at home, look no further than this recipe.
What is Broccoli Rabe?
Broccoli rabe is an Italian bitter green with thick stems, dark green florets and leafy greens that look similar to mustard greens
It's a cruciferous vegetable that’s part of the turnip family and is also commonly called rapini, cime di rapa, broccoletti di rape, or friarielli in Naples.
Rapini has a strong, pungent flavor and can be quite bitter, especially if not cooked properly and is popular in Italy and regions with a large Italian population, like in the Northeastern US.
Why this recipe works
- A simple, beginner-friendly plant based dish that anyone can make.
- Blanching the broccoli rabe first tames the bitterness and ensures a perfect al dente texture with a vibrant green color.
- Only needs 5 basic ingredients and 15 minutes to make!
Rapini Ingredient Notes
- Broccoli Rabe - These Italian bitter greens are actually part of the turnip family and is often also called rapini, cime di rapa, broccoletti di rape, or friarielli in Naples. It has a strong, pungent flavor and can be quite bitter, especially if not cooked properly. It has thick stems, dark green florets and leafy greens that sort of look like mustard greens, broccoli raab is typically found at grocery stores and farmers markets in regions with a large Italian population, like in the Northeastern US, but if you can't find it, you can also source it online.
- Red Pepper Flakes - Rather than seasoning with black pepper, Italians often use red chile flakes instead. These are optional but a classic addition to sautéed broccoli rabe. If you don't like a lot of spice, just add a tiny pinch for flavor or substitute black pepper if you prefer.
Helpful Equipment
- Tongs - I use these tongs pretty much every day in my kitchen - they're perfect for tossing the broccoli rabe with the chili flakes, garlic and oil.
- Spider Strainer - This is also a commonly used tool in my kitchen. A spider strainer makes it easy to scoop out the rapini from the boiling water and transfer it right to the ice bath.
How To Cook Rapini
- Bring a large pot of salted water up to a boil. Add the broccoli rabe to the boiling water and cook for 2 minutes, then drain.
- While the rapini is boiling, prepare an ice bath by filling up a large bowl of ice water. As soon as the broccoli rabe is drained, add it to the ice bath so it stops cooking immediately.
- Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook for 1-2 minutes until softened and just starting to turn golden around the edges, then add the chili flakes and stir.
- Drain the broccoli rabe and squeeze out as much excess liquid as possible, then add it to the pan and toss for several minutes until heated through. Taste and season with salt as desired, then serve.
Broccoli Rabe Tips
- Be sure to trim off the tough ends of the stems of the broccoli rabe before chopping.
- Do not skip the blanching part of the cooking process - both the boiling and the ice bath. Blanching helps to tame the bitter taste, tenderizes the tough stems and gives it a bright green color. Sautéing the raw greens will not produce the same results.
- I like my rapini chopped, but you can also leave the stems whole if you prefer - just make sure you remove the bottom of the stems of the broccoli rabe first.
- I add lots of garlic, but use as many or as few garlic cloves as you like - if you prefer a less garlicky flavor, instead of slicing it, give the clove a smash with the side of your knife, then remove it from the pan after sautéing.
- Use a really high quality extra-virgin olive oil for the best flavor.
What to serve with Broccoli Rabe
Sautéed rapini makes an excellent healthy side dish (contorni) for just about any Italian dish, like beef braciole, meatballs, Italian sausage and peppers, fried chicken cutlets, eggplant parmigiana, lasagna, and pretty much all pasta recipes.
- Add it to a pizza or pasta with Italian sausage.
- Pile it on an Italian roast pork sandwich with sharp provolone cheese.
- With a squeeze of fresh lemon juice or splash of vinegar (*note that this will turn the rapini dull and brown).
- Topped with grated or shaved parmesan cheese.
FAQ
Once prepared, this recipe will keep in the refrigerator, in an airtight container, for up to a week. You can reheat it in the microwave or sauté pan, but I also enjoy eating it cold or at room temperature. You can also freeze sautéed broccoli rabe for up to 3 months - just thaw first before reheating.
Because broccoli rabe (rapini) is in the turnip family, turnip greens and mustard greens are similar in flavor, but they wont have the familiar florets. Try mixing in a few stems of broccolini for the full effect.
Blanching is the best technique to remove the bitterness from bitter greens. Cook broccoli rabe in heavily salted boiling water for 1-2 minutes, then immediately transfer to an ice bath to stop cooking. This will significantly reduce the bitterness.
Although they look similar and have similar names, they are quite different! Broccoli rabe has a distinctive leafy appearance with small florets and a bitter flavor since it’s closely related to the turnip family. Broccolini, on the other hand, is a broccoli hybrid with long, thin, tender stalks and small florets. It has a sweet, mild flavor that’s more similar to broccoli.
Related Recipes
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Garlic Rapini Recipe (Broccoli Rabe)
Ingredients
- Kosher salt as needed
- 1 bunch broccoli rabe washed, ends trimmed and roughly chopped into 2-inch pieces
- ¼ cup extra virgin olive oil
- 2-3 cloves garlic thinly sliced
- ¼ teaspoon red chili flakes optional
Instructions
- Bring a large pot of salted water up to a boil. Add the broccoli rabe to the boiling water and cook for 2 minutes, then drain.
- While the rapini is boiling, prepare an ice bath by filling up a large bowl of ice water. As soon as the broccoli rabe is drained, add it to the ice bath so it stops cooking immediately.
- Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook for 1-2 minutes until softened and just starting to turn golden around the edges, then add the chili flakes and stir.
- Drain the broccoli rabe and squeeze out as much excess liquid as possible, then add it to the pan and toss for several minutes until heated through. Taste and season with salt as desired, then serve.
Notes
- Be sure to trim off the tough ends of the stems of the broccoli rabe before chopping.
- Do not skip the blanching part of the cooking process - both the boiling and the ice bath. Blanching helps to tame the bitter taste, tenderizes the tough stems and gives it a bright green color. Sautéing the raw greens will not produce the same results.
- I like my rapini chopped, but you can also leave the stems whole if you prefer - just make sure you remove the bottom of the stems of the broccoli rabe first.
- I add lots of garlic, but use as many or as few garlic cloves as you like - if you prefer a less garlicky flavor, instead of slicing it, give the clove a smash with the side of your knife, then remove it from the pan after sautéing.
- Use a really high quality extra-virgin olive oil for the best flavor.
I was trying to figure out why my broccoli rabe never tastes the same as restaurants and you answered it for me. The boiling did the trick. this is a good recipe.
So glad I was able to help! Thanks for leaving a review! 🙂
I HAVE BEEN EATING RABE MY WHOLE LIFE (OVER 60) AND I'VE NEVER REALLY FOUND IT TO BE REAL BITTER, I GUESS IT DEPENDS HOW YOU COOK IT. YOU HAVE A GOOD RECIPE. 100% ITALIAN FRON LITTLE ITALY IN THE BRONX. NY
Thanks for the compliment! I love the bitterness but the blanching significantly reduces it. Cheers from NJ!
Thank you for this. I'm new to broccoli rabe & was peeling the tough stalks (tedious). Your recipe tenderizes the stalks, was quick & turned out great. I suppose I can use the same technique with broccoli!!
So glad you loved the recipe! The blanching makes a huge difference with bitterness and toughness!
I make a similarly flavored recipe with rapini (broccolini or baby broccoli work too). I roast the broccoli florets in the oven 400F for around 10 mins. The sauce I toss them in consists of 1part each chopped garlic, Sambal Oleek(red pepper sauce), and butter. Mix together in bowl and serve!
Yum! That sounds delicious, thanks for sharing! 🙂
Came out perfect. I always used to saute the broccoli raw but was always disappointed it didn't turn out like the restaurants. boiling first did the trick
SO glad the recipe worked for you!