Rapini with garlic and olive oil, is not for the faint of heart. When you know, you know that rapini is a bitter vegetable that can be very unappealing to most palates. But hey! I don't mind because when I cook up a fresh bunch, it's almost guaranteed that the entire lot will be mine. And this girl has no qualms about that!
This vegetable, also called broccoli rabe or broccoli raab, is native to Europe and popular in Puglia, where it is referred to as turnip tops or "cimi di rapa". Though the florets resemble those of broccoli, the flavor of rapini is in a class of its own.
My husband and kids would say rapini is bitter; I would agree.....but it's not that bad. Hear me out. In fact, when it's properly prepared, cooked, and seasoned (with garlic sautéed in extra-virgin olive oil), it's to die for! When I eat rapini, I feel like I've taken a multivitamin as it's bursting with vitamins A, C, and K, as well as potassium, calcium, and iron. What's not to love about that?
And if you're still not convinced, try pairing it with sausage-the rich, savory flavor balances out the bitterness perfectly. My super simple recipe for sausage and rapini might just win you over!
Have I convinced you to try this? Or are you running the other way? If you're willing to try it, as I've prepared it here, which is "Italian-style," I think you'll agree that it's the perfect way to enjoy this underrated vegetable.
I love serving rapini on the side, like in this Italian-style quinoa salad. It's perfect with my Italian broccoli pasta or my Italian pink sauce pasta.
Jump to:
Ingredients
You'll need the following ingredients to make Rapini with garlic and olive oil:
Ingredient Notes
- Rapini, also called broccoli rabe or raab, is a cruciferous vegetable with an edible stalk, leaves, and florets.
- When shopping, choose rapini with tightly closed florets. Avoid the rapini when you see the yellow flowers begin to bloom. The leaves should be dark green, firm, and not yellow.
- Though it may seem like a lot of garlic, when you crush whole garlic, the flavor of garlic is mellow and less intense than if you minced it.
See the recipe card below for all the ingredients and measurements.
Substitutions & Variations
- Rapini with grated Parmigiano-Reggiano cheese and a squeeze of lemon is one of my favorite ways to eat this healthy green vegetable.
- The red pepper flakes are optional.
How to Make Rapini with Garlic and Olive Oil
Step-by-step-Instructions
The success of this recipe is twofold: Rapini must be boiled, and the garlic should be sautéed slowly until golden.
- Boil water: Fill a large 6-quart pot with water and bring to a boil.
- Add rapini: Add the rapini and cook until the stems are tender, 6-8 minutes. When properly cooked, the tip of a pairing knife will easily pierce the stalk.
- Cook garlic: In a small saucepan, add the garlic and olive oil and gently heat over medium-low heat until the garlic becomes golden brown. Keep an eye on it, as the garlic will burn quickly if you are distracted.
- Drain and add seasoning: Gently remove the rapini from the pot with tongs, letting the excess water drip away, and place it on a serving platter. Drizzle with the garlic-infused olive oil, and season with red pepper flakes, salt, and pepper. Gently toss to coat the rapini with the oil and seasonings.
Secret for Success
- If the rapini stems differ in thickness, I slice vertically through the thicker ones, ensuring uniformity. This helps prevent overcooking the rapini overall.
Storage
- Refrigerate and store leftovers in an airtight container for 3-5 days.
Reheating
- Rapini can be eaten warm or cold. Reheat leftovers in the microwave at a low-power setting for 1-2 minutes.
Recipe FAQs
As I learned from America's Test Kitchen, When broccoli rabe is cut or chewed, causing cell damage, two components primarily found in its florets-the enzyme myrosinase and a bitter-tasting compound known as glucosinolate-interact. This interaction converts some of the glucosinolates into even more bitter-tasting compounds called isothiocyanates.
There are two ways to make rapini less bitter. The first way is to keep the vegetable as whole as possible. The smaller you chop rapini, the more cell damage you create. This causes the vegetable to release bitter-tasting compounds. The second way to curb its bitterness is to boil it.
Rapini, broccoli rabe, and broccoli raab are the same vegetable. The common name of rapini is broccoli rabe (raab). Broccolini is another vegetable entirely, with a long stalk and smaller florets than broccoli. It tastes similar to broccoli as it is a cross between broccoli and Chinese broccoli.
📝 Recipe Card
Rapini (Broccoli Rabe) with Garlic and Olive Oil
Equipment
- paring knife
- large pot
- small saucepan
- measuring cups and spoons
Ingredients
- 1 bunch (15 ounces) rapini (broccoli rabe), washed, with the bottom 1-2 inches of the stalk trimmed and split (see "Notes" below)
- 3 large garlic cloves, crushed
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon red pepper flakes
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Boil water: Fill a large 6-quart pot with water and bring to a boil.
- Add rapini: Add the rapini and cook until the stems are tender, 6-8 minutes. When properly cooked, the tip of a pairing knife will easily pierce the stalk.1 bunch (15 ounces) rapini (broccoli rabe)
- Cook garlic: In a small saucepan, add the garlic and olive oil and gently heat over medium-low heat until the garlic becomes golden brown. Keep an eye on it, as the garlic will burn quickly if you are distracted.3 large garlic cloves, 3 tablespoons extra-virgin olive oil
- Drain and add seasoning: Gently remove the rapini from the pot with tongs, letting the excess water drip away, and place it on a serving platter. Drizzle with the garlic-infused olive oil, and season with red pepper flakes, salt, and pepper. Gently toss to coat the rapini with the oil and seasonings.¼ teaspoon red pepper flakes, ¼ teaspoon sea salt, ¼ teaspoon ground black pepper
Francois says
This is the recipe that has me enjoying rapini ... not my go to vegetable, but prepared this way, it's delicious !
Donna Poirier says
Thank you Francois 🙂