Go Back
–+ servings
Print
A hand holding a closeup of cooked broccoli rabe showing the perfect green color, and soft texture with a sprinkle of chilli flakes and parmesan cheese

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! 
Course Appetizer, side, Side Dish, vegan, vegetarian
Cuisine American, Italian, Mediterranean
Keyword broccoli rabe, how to cook rapini, rapini, Sautéed broccoli rabe
Prep Time 5 minutes
Cook Time 12 minutes
Servings 4 people
Author Mahy

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

  1. Blanching Method
  2. 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.
  3. 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.
  4. Non Blanching Method
  5. 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.
    Broccoli Rabe and garlic slices in a deep oval skillet with butter or olive oil, sautéed
  6. Add in the olive oil or butter, the rapini and garlic slices.
  7. Now sauté them together for 2 minutes until you feel the rapini has started to wilt slightly.  And the garlic has become fragrant.
    A hand holding a small glass of water over the skillet pouring it in to cook the rapini
  8. At that point, you'll add in the water.
  9. 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.
  10. Once you add in the water, you need to drop the heat to low and cover the skillet with a lid.
    A lid covering the skillet to cook the rapini fully
  11. In about 4-5 minutes, the water will be absorbed and the broccoli rabe will be ready!
    perfectly cooked and ready broccoli rabe in a skillet
  12. 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.
  13. Now you're ready to serve it as is, or with a garnish of parmesan cheese and some chilli flakes.
    A plate of broccoli rabe perfectly sautéed and garnished with parmesan cheese and chilli flakes
  14. You can adjust the seasoning if you like, add in an extra drizzle of olive oil--however you like to garnish!

Recipe Video

Recipe Notes

Tips For Cooking Broccoli Rabe

  1. Make sure you busy vibrantly green broccoli rabe with no yellow leaves or florets. 
  2. 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. 
  3. Choose between blanching or non blanching, and proceed with sautéing the rapini.
  4. You can also steam the broccoli rabe instead of blanching if you choose to remove that bitterness.
  5. Season the broccoli rabe really well because salt cuts down the bitterness.
  6. Whether you prefer butter or olive oil, it's your choice.
  7. Make sure you cook enough for the crowd. Greens will shrink tremendously when cooked, and the amount may seem little when prepared.
  8. 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