Best 2 Broccoli Rabe Rapini Recipes

**Broccoli rabe**, also known as rapini or bitter greens, is a cruciferous vegetable with a slightly bitter taste and a crisp texture. It is a popular ingredient in Italian cuisine and is often used in pasta dishes, soups, and salads. Broccoli rabe is a good source of vitamins A, C, and K, as well as fiber and antioxidants.

This article provides three delicious recipes for cooking broccoli rabe. The first recipe is for a simple sautéed broccoli rabe dish with garlic and olive oil. The second recipe is for a broccoli rabe and sausage pasta dish, which is a classic Italian combination. The third recipe is for a broccoli rabe and potato soup, which is a hearty and flavorful soup that is perfect for a cold winter day. All three recipes are easy to follow and can be made with ingredients that are readily available at most grocery stores.

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

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 the freshest broccoli rabe you can find. Look for deep green leaves and firm stems.
Wash the broccoli rabe thoroughly before cooking. This will remove any dirt or debris.
Broccoli rabe can be cooked in a variety of ways, including sautéing, roasting, and steaming. The best method will depend on your personal preference and the other ingredients you are using.
If you are sautéing broccoli rabe, be sure to use a high-heat cooking method. This will help to prevent the broccoli rabe from becoming soggy.
Broccoli rabe can be roasted in the oven or on a grill. When roasting broccoli rabe, be sure to drizzle it with olive oil and season it with salt and pepper.
Steaming broccoli rabe is a great way to preserve its nutrients. To steam broccoli rabe, simply place it in a steamer basket over a pot of boiling water.
Broccoli rabe is a versatile ingredient that can be used in a variety of dishes. It can be added to pasta, salads, soups, and stir-fries.

Conclusion:

Broccoli rabe is a delicious and healthy vegetable that is easy to cook. With its slightly bitter flavor and tender texture, broccoli rabe is a great addition to a variety of dishes. Whether you are sautéing, roasting, or steaming it, broccoli rabe is sure to please. So next time you are looking for a healthy and delicious side dish, give broccoli rabe a try.