This recipe for Italian style sautéed rapini (aka broccoli rabe) with garlic and olive oil is a delicious and easy vegetable side dish. You’ll learn everything you need to know about cooking rapini so it is not bitter, including how long to boil it and cook on the stove. It’s simply the best!
I am no stranger to broccoli rabe, aka rapini, cooked until crisp-tender and smothered in extra virgin olive infused with garlic and red pepper flakes. It has been one of my favorite dishes to get from Italian delis and restaurants since at least high school.
Growing up (with a mom who is 100% Italian!), I frequented a spot called Pagano’s deli in Drexel Hill, PA that was down the street from my childhood home in Havertown. They had an incredible vegetarian hoagie made with broccoli rabe and provolone cheese. Boy do I miss that hoagie…and all the other quality Italian food I had access to when I lived in Philadelphia!
Anyways, it’s about time I shared my own recipe for homemade sautéed rapini with all of you. I can’t promise that it’s as good as Pagano’s, but it’s a pretty darn delicious option for those of you who don’t have an Italian deli down the street. If you’re in the mood for more Italian food now, check out my Italian Marinated Green Bean Salad and White Beans and Escarole while you’re here.[feast_advanced_jump_to]
The full recipe card for sautéed rapini, with ingredient quantities and instructions, is at the bottom of the post. Here’s a preview of the steps with my expert tips and photos to guide in you in the kitchen.
Wash the rapini under running water. Pat dry and transfer to a cutting board. Trim the ends and cut into 2-inch pieces.
Bring a pot of salted water to a boil. Drop the rapini in the pot and cook for 60 to 90 seconds.
In a large skillet, warm the olive oil. Add the garlic and cook for a minute, being careful not to burn it. Stir in the blanched rapini and red pepper flakes. Cook for a few more minutes.
Sautéed rapini can be enjoyed warm or cold. If you want to serve it at a later time, store in an airtight container in the refrigerator for up to 3 to 5 days. I like to drizzle a little extra olive oil over it before storing. If you want to reheat broccoli rabe, warm in the microwave for 1 to 2 minutes.
If you’re wondering what to serve with rapini, it makes a wonderful vegetable side dish for Italian inspired meals. Have it with spaghetti and meatballs, lasagna, baked ziti, or my roasted red pepper pasta. You can also use it as a hoagie filling alongside roasted red peppers and provolone cheese. For another way to use garlicky broccoli rabe, see my Lemon Rapini Pasta recipe.
When working with broccoli rabe, you may be wondering what parts are edible. The answer is all of them: the leaves, stalks, and florets. Don’t throw the leaves out. They add a lot of bulk and flavor.
Blanching is key to making rapini/broccoli rabe less bitter. You can blanch it in a pot of boiling water for 60 to 90 seconds or steam it with a little water for a few minutes in a covered skillet before sauteeing. Both methods work well, but I prefer to boil it first.
If your dish ends up mushy, it’s probably because you boiled the broccoli rabe for too long before sautéing. I recommend only blanching it for 60 seconds and max 90 seconds before immediately draining. Some recipes suggest boiling for 2 to 3 minutes, but I have personally found that this is way too long and results in mushy broccoli rabe.
The deliciously bitter stems, leaves, and nutty, broccoli-esque buds are all edible, easy to cook, and often sautéed, braised, and roasted in Italian dishes.
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The BEST SAUTEED BROCCOLI RABE With Garlic And Oil
FAQ
What parts of the rapini are edible?
Can you eat all of rapini?
Do you use the leaves of rapini?
Can you eat all parts of rapini?
You can eat all parts of rapini, although the stems usually take longer to cook than the rest of the plant. The rapini leaves have a slightly bitter taste, while the stems and buds offer a more delicate flavor. Rapini is a suitable addition to several different dishes.
How do you eat rapini Rabe?
Rapini, or broccoli rabe, is a delicious way to eat your greens! Cut off the ends (the last 2 inches) of the rapini, and discard. Wash the rapini well and cut the entire bunch in half, mid-way through the stalk. Bring a pot of water to a boil. Add 1 teaspoon salt to the water.
What does rapini taste like?
It has a long stem with small buds and small, thin leaves, and originated in the Mediterranean. You can eat all parts of rapini, although the stems usually take longer to cook than the rest of the plant. The rapini leaves have a slightly bitter taste, while the stems and buds offer a more delicate flavor.
How to cook rapini?
Fill a sink with cold water and put the Rapini in. Use your hands to submerge it and shuffle it around a bit. If you want to use the garlic only to season/flavour the oil/rapini: add some olive oil to a skillet with the garlic cloves over medium heat. Sautée, stirring often, a few minutes until starting to brown.