Best 2 Rapini And Garlic Recipes

Rapini, also known as broccoli rabe, is a leafy green vegetable with a slightly bitter flavor. It is a popular ingredient in many Italian dishes and pairs well with garlic. Rapini and garlic can be cooked in a variety of ways, including sautéing, roasting, and steaming. No matter how you choose to cook it, rapini and garlic is a delicious and healthy dish that is sure to please everyone at the table.

Let's cook with our recipes!

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

RAPINI AND GARLIC

Rapini and Garlic image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 17m

Yield 6 servings

Number Of Ingredients 4

Ingredients

4 cloves garlic, minced
2 tablespoons extra-virgin olive oil
2 bunches rapini, about 2 pounds, bottom 3 or 4 inches of stems trimmed away
1 cup low-sodium, no-fat chicken broth

Steps:

Heat garlic in oil over medium heat in a large skillet until garlic sizzles in oil. Add the rapini, as much as you can fit in pan at a time. Turn and coat with oil as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10 to 12 minutes to soften the bitterness of the greens.

Tips:

Choose the freshest rapini: Look for rapini with bright green leaves and tender stems. Avoid any wilted or yellowed leaves.
Prepare the rapini properly: Wash the rapini thoroughly and remove any tough stems. Cut the rapini into 1-inch pieces.
Use a large skillet or wok: This will help to ensure that the rapini cooks evenly.
Heat the oil over medium-high heat: This will help to prevent the rapini from sticking to the pan.
Add the rapini and cook until tender: Stir the rapini frequently to ensure that it cooks evenly. The rapini should be tender after about 5-7 minutes.
Add the garlic and cook until fragrant: Add the garlic to the skillet and cook until it is fragrant, about 1 minute.
Season the rapini to taste: Add salt, pepper, and red pepper flakes to taste.
Serve the rapini immediately: Rapini is best served hot and fresh.

Conclusion:

Rapini is a delicious and versatile vegetable that can be enjoyed in a variety of dishes. Whether you are stir-frying it, sautéing it, or roasting it, rapini is sure to please. With its slightly bitter flavor and tender texture, rapini is a great addition to any meal. So next time you are looking for a new and exciting way to cook your vegetables, give rapini a try!