Best 2 Broccoli Rabe Rapini Recipes

Broccoli rabe rapini is a leafy green vegetable that is known for its bitter flavor. It is a member of the Brassicaceae family, which also includes broccoli, cauliflower, and cabbage. Broccoli rabe rapini is a popular ingredient in Italian cuisine and is often used in pasta dishes, soups, and salads. It is also a good source of vitamins A, C, and K, as well as calcium and iron. If you are looking for a healthy and flavorful vegetable to add to your diet, broccoli rabe rapini is a great option.

Check out the recipes below so you can choose the best recipe for yourself!

FUSILLI WITH RAPINI (BROCCOLI RABE), GARLIC, AND TOMATO WINE SAUCE

Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce image

Delicious in the spring, cut rapini before it flowers for tender greenery. Absolutely delicious and very easily adaptable for whatever's growing in your garden.

Provided by sophie

Categories World Cuisine Recipes European Italian

Time 40m

Yield 2

Number Of Ingredients 13

Ingredients

1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
½ cup uncooked fusilli pasta
3 tablespoons olive oil
2 cloves garlic, roughly chopped
salt and ground black pepper to taste
1 sprig fresh rosemary
½ teaspoon dried Italian herb mix, or to taste
¼ teaspoon crushed red pepper flakes, or to taste
¼ cup white wine
1 (14.5 ounce) can diced tomatoes
2 green onions, sliced
1 clove garlic, minced
2 teaspoons grated Parmesan cheese, or to taste

Steps:

Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 26.3 g, Cholesterol 1.8 mg, Fat 21.3 g, Fiber 6 g, Protein 9 g, SaturatedFat 3.3 g, Sodium 390.4 mg, Sugar 7.6 g

BROCCOLI RABE (RAPINI)

Broccoli Rabe (Rapini) image

If you are a lover of veggie greens then you will enjoy this, I also add in some crushed chili flakes for heat :)

Provided by Kittencalrecipezazz

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb broccoli rabe (trimmed and washed)
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons fresh minced garlic
salt & freshly ground black pepper (to taste)
parmesan cheese (optional)

Steps:

Cut an X in the bottom of the stems and place into a large pot, cover with cold water and add in 1 tablespoon salt to the water; bring to a boil over medium-high heat.
Reduce heat to a low simmer and cook until tender.
Drain the broccoli rabe over a large colander.
Using a spoon push the rabe against the colander to release most of the moisture.
Heat oil and butter in a large skillet over medium heat.
Add in garlic and saute for 2 minutes.
Add in the broccoli rabe and saute for about 12-15 minutes or until desired doneness.
Season with salt and pepper.
Sprinkle with parmesan cheese to taste if desired.

Nutrition Facts : Calories 141.8, Fat 13.1, SaturatedFat 4.6, Cholesterol 15.3, Sodium 79.2, Carbohydrate 4.6, Fiber 3.1, Sugar 0.4, Protein 3.9

Tips:

Choose tender broccoli rabe. Look for bunches with dark green leaves and firm stems. Avoid any with yellowing leaves or wilted stems.
Wash the broccoli rabe thoroughly. Rinse it under cold water and drain it well.
Remove the tough stems. Cut off the bottom inch or two of the stems, where they are tough and fibrous.
Chop the broccoli rabe into bite-sized pieces. Cut the leaves and stems into 1- to 2-inch pieces.
Cook the broccoli rabe quickly. Overcooking will make it bitter and mushy. Sauté it for 3-5 minutes, or until it is tender-crisp.
Season the broccoli rabe with simple ingredients. Salt, pepper, and garlic are all you need to bring out its flavor.
Serve the broccoli rabe immediately. It is best enjoyed fresh from the pan.

Conclusion:

Broccoli rabe is a delicious and versatile vegetable that can be enjoyed in many different ways. Whether you are sautéing it, roasting it, or adding it to a soup or stir-fry, broccoli rabe is sure to please. With its slightly bitter flavor and tender-crisp texture, broccoli rabe is a great addition to any meal.