Sautéed Rapini (Broccoli Rabe) (2024)

FAQs

How do you cook rapini so it is not bitter? ›

Blanching is key to making rapini/broccoli rabe less bitter. You can blanch it in a pot of boiling water for 60 to 90 seconds or steam it with a little water for a few minutes in a covered skillet before sauteeing. Both methods work well, but I prefer to boil it first.

Broccoli rabe — also known as rapini — isn't just part of the broccoli plant, and it's not just baby broccoli. In fact, the leafy, cruciferous vegetable is closely related to the turnip.

Honey adds a little complexity and maxes out the flavor.

Broccoli rabe, also known as rapini, isn't the most well-known vegetable, but that doesn't mean you should count it out. The whole plant is edible, it's extremely easy to cook, and it's loaded with disease-fighting nutrients.

The Fix: Balance bitter flavors by introducing something salty, sweet, or sour. For naturally bitter foods such as kale, you can soften the flavor by add a lemony vinaigrette, Parmesan cheese, and pomegranate seeds. You can also elevate kale by tossing it olive oil and salt, then roasting it in the oven until crispy.

However, rapini is even more versatile in the kitchen than broccoli, with a greater proportion of edible leaves and stems than the standard broccoli head.

A nutrition superstar, rapini satisfies more than 50% of your daily recommended value of vitamins C and A. It also delivers iron and vitamin K, which is important for bone strength. It's also just one step beneath regular broccoli (but in line with spinach) for protein content.

The Italian name cime di rape means "turnip tops" and in Italy it's also known as rapini or broccoleti di rapa, while friarelli is common in Naples. It is a cruciferous vegetable, alongside broccoli, cauliflower, and cabbage.

When broccoli rabe is cut or chewed and its cells are damaged, two components stored mainly in its florets—the enzyme myrosinase and a bitter-tasting substrate of the enzyme called glucosinolate—combine.

The stalks of broccoli rabe can be tough if not cooked properly. Many places I've eaten at prepare this dish lightly sautéed so the broccoli rabe has a tender crunch to it. In my mother's kitchen, that's considered raw. If she wanted a crunchy vegetable she would order a salad.

Do you wash broccoli rabe before cooking? ›

Gather all ingredients. Rinse the broccoli rabe in cold water and drain. Prep the broccoli rabe by separating the thick, fibrous stems from the more tender leaves and florets. Cut them both into bite-sized pieces, while holding them in separate bowls.

The antioxidants in broccoli rabe can lower the likelihood of cancer. Broccoli rabe can reduce inflammation and oxidative stress in the body.

Broccoli rabe also have a high fiber content, which not only leaves you feeling satisfied and full for longer, but also helps keep things moving in the GI tract. Amp your weight loss. All veggies offer multiple nutrients for very few calories, aiding in weight loss efforts.

Broccoli rabe beats spinach when it comes to calcium. Many of us depend on our greens to get in our bone building calcium, whether due to being lactose intolerant, vegan, or simply just not wanting to overdo dairy. Add broccoli rabe to your list of greens that pack a nice calcium punch.

Squeeze in some vinegar or lemon juice.

Try squeezing some fresh lemon juice or adding a spoonful of vinegar to bitter dishes to neutralize the flavor a bit.