Sautéed Rapini (Broccoli Rabe with Garlic and Oil)
Sautéed Rapini is a signature Italian-American green leafy vegetable that can be found on the menu of almost every red-sauce restaurant in the northeast US. It has bitter notes and a distinct flavor that pairs well with lots of different meat and pasta dishes. It’s also a nutritional powerhouse, dense with vitamins and minerals, making it a great accompaniment to any meal!
Ingredients
- 2 bunches broccoli rabe (about 2 pounds)
- 2 Tbsp salt for water
- 6 Tbsp extra-virgin olive oil
- 1/4 cup chopped or thinly-sliced garlic
- Pinch crushed red pepper
- To taste salt and black pepper
Instructions
- Gather and prep all ingredients according to specifications above. Rinse the broccoli rabe in cold water and drain.2 bunches broccoli rabe
- Bring a large pot (5-6 quarts) of water to a boil.
- Meanwhile, prep the broccoli rabe: Trim at least ½” off the stems and discard. Next, cut off the stems and then further cut them into bite-sized pieces. Place the prepped stems in a bowl and set aside. Then, chop the remaining head of the broccoli rabe, containing the leaves and florets, into bite-sized pieces and place them in a separate bowl.
- Once the water comes to a boil, add salt, then the broccoli rabe stems, and cover. Let the stems cook for about 3 minutes, then add the remaining chopped broccoli rabe (florets and leaves). (The stems will take longer to cook than the rest of the vegetable.) Cover the pot and bring it back to a boil.2 Tbsp salt for water
- After a couple of minutes, use tongs on a piece of the broccoli rabe stem to check its doneness. Once it is tender, immediately remove all of the rabe from the pot using a colander or spider and transfer it to a separate bowl, draining out as much liquid as possible. (See NOTE below about shocking the broccoli rabe in ice water.)
- While waiting for the water to boil, place the olive oil, garlic and crushed red pepper in a large sauté pan or Dutch oven over medium heat and cook until the garlic begins to soften and lightly brown and turn fragrant.6 Tbsp extra-virgin olive oil, 1/4 cup chopped or thinly-sliced garlic, Pinch crushed red pepper
- Add the drained, blanched broccoli rabe to the garlic and oil and stir to mix well. Cook for a few minutes until your desired level of tenderness and long enough to allow any residual liquid in the rabe to evaporate. Season to taste with salt and pepper.To taste salt and black pepper
- Serve hot or at room temperature. Buon Appetito!
Notes
- Broccoli rabe freezes really well and should be frozen after blanching and before sautéing. If you plan on freezing it, immediately immerse the blanched broccoli rabe in a large bowl of ice water to stop the cooking process and retain its beautiful green color. Squeeze out as much liquid as possible, then place it in an airtight container in the freezer for up to 3 months.
- Similarly, the broccoli rabe can be blanched and held in the refrigerator for a couple of days before sautéing it. If you plan on doing this, immediately immerse the blanched broccoli rabe in a large bowl of ice water to stop the cooking process and retain its beautiful green color. Squeeze out as much liquid as possible, then place it in an airtight container in the refrigerator for up to 2 days.
- Leftover Sautéed Broccoli Rabe can be held in an airtight container in the refrigerator for 3-5 days.
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