Braised Rapini

Braised Rapini (Broccoli Rabe)

I recently been thinking that it has been a while since I last talked about a side dish and since I have been enjoying the braised rapini so much lately, I figured that it was a great tie to bring it up. Rapini, also known as broccoli rabe, is a green vegetable that has buds that look similar to broccoli florets which are surrounded by leafy greens. It has a nutty or earthy flavour and it can be a bit on the bitter side, which is probably why I like it so much. Braising rapini has to be one of my favourite ways of cooking it and it is so quick and easy to do. You simply boil it in water until the thick parts of the stalks are tender and then give it a cold water bath to stop the cooking process so that it retains its bright green colour. Next you saute some garlic and red pepper flakes in oil so that the oil takes on the garlicky flavour and the peppers heat and then you toss the braised rapini in the garlic and red pepper flake oil to coat, thus adding a bit of flavour.

Braised Rapini (Broccoli Rabe)

Braised Rapini (Broccoli Rabe)

Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 4

Rapini that is braised until perfectly tender and tossed oil, garlic, and red pepper flakes.

  • 1 bunch rapini, trimmed
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1/4 teaspoon red pepper flakes, or to taste
  • salt to taste
  1. Bring a large sauce pan of water to boil, add the rapini and cook until the stalks are tender, about 2-4 minutes.
  2. Drain, chill in ice water, pat dry and set aside.
  3. Heat the oil in a pan over medium heat.
  4. Add the garlic and red pepper flakes and sauteed until fragrant, about a minute.
  5. Add the rapini and toss to coat in the oil, garlic, and red pepper flakes.


Mary Ellen said...

This is my favorite way to make broccoli rabe - I have the exact same recipe on my blog. However, I think it is blanching, not braising. Blanching is cooking quickly in boiling water, then putting into cold water to stop the cooking. Braising is in liquid, low and slow for a long time.

Caitlin said...

I love rapini, I'm drooling just thinking about it. I eat it with papardelle pasta, cooked in the same water then tossed with sauteed garlic and chili flakes like you, so good!

Rosa's Yummy Yums said...

I love that vegetable! A great way of cooking it.



Joanne said...

Rapini is one of my favorite vegetables out there and I love this preparation of it!

Anonymous said...

Yum! I love finding new side dishes.

Ellie said...

I love Rapini served so simple like this. I like to put a piece of sauteed Salmon on top of it. Yum. I do this with alot of my greens!! Thanks :)

Anonymous said...

While this sounds and looks delicious ... is this really braising? It sounds more like you boiled it and tossed it with oil. Like I said, I love the idea of rapini cooked perfectly tender and tossed with chili garlic oil. It looks great. I just don't really think we can call this braising ...

Salome said...

Amazing blog with tastie receipts! I´ll come back soon...

Alisa Fleming said...

Deliciously simple recipe Kevin! I've always been a big broccoli fan, and rapini is a bit different, but I've been looking for some simple ways to enjoy it.

garlutti said...

KEVIN ...deliciosa receta de vegetales parecen a lo que llamamos nosogtros grelos ...bssss MARIMI

Muneeba said...

I enjoy this side dish a lot, and order it in restaurants whenever I see it on the menu. Looks so appetizing!

Aubrey said...

This sounds lovely! I keep seeing Rapini at my Co-op, but I've thus far not attempted to cook it. I'll have to pick some up next time I see it!

Anonymous said...

I cook rapini frequently when it is in season. It also takes to tomatoes very well, and can take a *mild* Indian style curry. (The strong taste masks mustard seed and milder flavors, but a little turmeric is good.) I often cook it with tomatoes and a little sweet chili, possibly with sweet onion or spring onion. And garlic. There is always garlic.

Otherwise, if you like broccoli and mustard greens, you will probably like rapini.

Also, don't be fooled by people saying it's also called "Chinese broccoli". It is *not* kai lan. They are related, but not the same species. Chinese broccoli has smooth, long leaves, not short and serrated. (It also has a mild, slightly sweet, flavor.)


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