Easy Homemade Recipes

  • Recipe Box
    • Blog
  • About Me
    • Contact
    • Work With Me
menu icon
go to homepage
  • Recipe Box
  • Subscribe
  • About Me
  • Contact
subscribe
search icon
Homepage link
  • Recipe Box
  • Subscribe
  • About Me
  • Contact
×
Home » Recipes » Sides and Sauces

Italian Sauteed Rapini

Published: May 29, 2020 by AmyG Modified On: May 1, 2025. This post may contain affiliate links. Leave a Comment.

Like anything else, Italians love to fry leafy vegetables like Sauteed Rappini, also known as Broccoli Rabe. Sundried Tomatoes, Garlic and Kalamata Olives make this dish for Sauteed Broccoli Rabe a hit.

Rapini is the perfect side if your are looking for something different from the regular broccoli or spinach you make.

Looking for other vegetable dishes? Try my Asparagus Wrapped in Prosciutto, Italian Style Fried Cauliflower, or my Sauteed Eggplant and Zucchini.

Sauteed Rapini on a Plate
Jump to Recipe Print Recipe
Jump to:
  • Here's Why You'll Love this Dish
  • Ingredients
  • What is Rapini?
  • How to Blanch Rapini
  • To Boil or Not to Boil Rapini
  • How to Make Sauteed Rapini
  • Top Tips
  • Freezing and Storing
  • Substitutions and Variations
  • Main Dishes You Need to Try!
  • Recipe Details
  • Top Tips
  • PIN it Here
  • Food Safety
  • Comments

This is one of my all time favorite recipes for Sauteed Rapini.  My mom made this leafy green growing up but I never fully enjoyed it until I got married and looked to make something a little savory and different as a side dish.

Sometimes, we use to make a sandwich placing sauteed rapini and olive oil in a panino bread.  Yum!

Rapini is not broccoli.  It has a slight bitter taste which you can lessen by par-boiling. The combination of bitter and salty in this recipe for Sauteed Broccoli Rabe works very well.

Here's Why You'll Love this Dish

Sauteed rapini will be your next side dish because:

  • salty bite of olives with the bitterness of the broccoli rabe bring a different twist to this boring leafy green
  • pairs well with fish and pork recipes
  • versatility of adding whatever ingredients you prefer make this dish easy to make
  • easy and simple to make
  • leftovers are perfect for a take to work cold lunch sandwich

This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.

Ingredients

For sauteed broccoli rabe you'll need rapini, olive oil, broth, garlic, sun dried tomatoes, olives, and seasoning.

For exact measurement details see recipe card...

What is Rapini?

Rapini are a leafy green with green florets similar to broccoli but smaller.  They probably look more like broccolini.  Rapini are also known as Broccoli Rabe.  Rapini do not taste like broccoli and have a bitter taste.  Blanching them or boiling them take some of the bitterness away.  To learn more about Rapini, visit Wiki.

If you are just starting off learning how to cook, blanching is usually a technique used to par-boil food in preparation for freezing or some other type of cooking. Blanching food has it's pros and cons.  Pros: provides better cooked flavor, provides a better taste to frozen foods. Cons: additional work, messy.

How to Blanch Rapini

Blanching stops enzyme actions which change the color, or the flavor or the texture of fruits and vegetables. To blanch food you will need a large stock pot or pot large enough to submerge what you are blanching.  You will want to have at least a 2 to 1 ratio of water to food to blanch vegetables properly.  Blanching isn't solely used for vegetables, it is also used for fruits.

You'll want to bring the water to a boil, drop in your vegetables or fruits for about a minute, then immediately remove and drop them in  an ice water bath to stop the cooking process.

From there, you can either place the fruits or vegetables in a freezer bag and freeze them.  Or you can continue to cook them in another way like sauteing them.

To Boil or Not to Boil Rapini

For some blanching isn't enough.  Rapini are quite bitter and if blanching isn't enough for you, you may want to just boil them for a about 10 minutes before you place them in your frypan to continue the cooking process.

After you have tried them, you'll know how much of the bitterness you will be able to handle.  Pairing something salty with rapini is a good trade off to get good taste.

And for others who like bitter foods, they may not want to blanch or boil their rapini.  And that's ok.  You can just give your rapini a good rinse and skip blanching or boiling and go straight into sauteing.

How to Make Sauteed Rapini

  1. If preferred, par boil or boil your rapini. In a medium frypan, heat up the oil and crushed garlic. Place the rapini in the frypan and cover to cook, mixing regularly so that the greens fry evenly.
  2. Add broth when you need more liquid in the frypan. The liquid also helps to steam cook the rapini if you didn't blanche your rapini or boil your rapini. Add the olives and the sundried tomatoes and let simmer for about 20-30 minutes. Since the sundried tomatoes and olives are already salty, I leave it up to you to season further if needed.
  3. You will know the rapini are done when they are wilted and easily break apart. Transfer the cooked rapini to a plate and serve as a side.

Top Tips

Remember to cut and discard the bottom dry stems, about 1 to 2 inches as they are a little tough.

Freezing and Storing

The rapini will store fairly well as leftovers.  Store leftovers for these rapini (broccoli rabe) refrigerated in an airtight container for a maximum of 4 days. They also freeze very well if you have a lot of leftovers.

In fact, if you buy several bunches from your local grocer you can blanch them and freeze them for future use. Place blanched rapini in freezer bags and freeze, squeezing the air out as you seal the bags.  When you want to use them, thaw them out in the fridge for 24 hours and sauté them as you would normally.

Substitutions and Variations

Broccoli Rabe has a definite taste that is unique. Here are a few substitutions you might want to give a go:

  • Olive - use your favorite olive or eliminate it all together.
  • Boiling - skip par boiling and cook down in a pan for stronger bitter taste
  • Ingredients - add a salty, aged cheese like feta for a different twist

The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!

Main Dishes You Need to Try!

  • Pork Braciole in a white plate drizzled with Pesto Sauce
    Italian Pork Braciole Stuffed with Prosciutto & Ground Beef
  • fried chicken cutlets in a white plate
    Easy Italian Chicken Cutlets
  • Veal Piccata garnished with sliced lemons and parsley
    Italian Veal Piccata
  • steak pizzaiola in a white plate garnished with parsley
    Steak Pizzaiola Recipe

Recipe Details

Sauteed Rapini on a Plate

Sauteed Rapini

https://easyhomemaderecipes.ca
AmyG
Like anything else, Italians love to fry leafy vegetables like Sauteed Rapini, also known as Broccoli Rabe. Sundried Tomatoes, Garlic and Kalamata Olives make this dish for Sauteed Broccoli Rabe a hit.
Rapini is the perfect side if your are looking for something different from the regular broccoli or spinach you make.
Looking for other vegetable dishes? Try my Asparagus Wrapped in Prosciutto, Italian Style Fried Cauliflower, or my Sauteed Eggplant and Zucchini.
5 from 1 vote
Prevent your screen from going dark
Print Recipe Pin Recipe SaveSaved!
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Sides and Sauces
Cuisine Italian
Servings 4
Calories 127 kcal

Equipment

  • Pots and Pans
  • tongs

Ingredients
  

  • 1 bunch rapini
  • 3 tbsp olive oil for frying
  • ½ cups broth your choice
  • 1 clove garlic chopped
  • 4 sun-dried tomatoes
  • 10 olives black sundried or kalamata olives
  • salt and pepper to taste

Instructions
 

  • If preferred, par boil or boil your rapini. In a medium frypan, heat up the oil and crushed garlic. Place the rapini in the frypan and cover to cook, mixing regularly so that the greens fry evenly.
  • Add broth when you need more liquid in the frypan. The liquid also helps to steam cook the rapini if you didn't blanche your rapini or boil your rapini. Add the olives and the sundried tomatoes and let simmer for about 20-30 minutes. Since the sundried tomatoes and olives are already salty, I leave it up to you to season further if needed.
  • You will know the rapini are done when they are wilted and easily break apart. Transfer the cooked rapini to a plate and serve as a side.

Notes

Top Tips

Remember to cut and discard the bottom dry stems, about 1 to 2 inches as they are a little tough.

Nutrition

Serving: 1Calories: 127kcalCarbohydrates: 4gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 295mgPotassium: 187mgFiber: 2gSugar: 1gVitamin A: 1601IUVitamin C: 12mgCalcium: 70mgIron: 2mg
Keyword Sautéed Rapini broccoli Rabe
Tried this recipe?Let us know how it was!

PIN it Here

Sauteed Rapini in a plate PIN for pinterest

Food Safety

Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.

Remember to:

  • Not use the same utensils on cooked food, that previously touched raw meat
  • Wash hands after touching raw meat
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.

More Side Dishes and Sauce Recipes

  • peas and mushrooms in a white plate
    Italian Peas and Mushrooms
  • Sauteed Kale and Potatoes in a white plate
    Sautéed Kale and Potatoes Recipe
  • Polpette di Riso in a white plate
    Polpette di Riso (Balls of Rice)
  • Fried Cauliflower in a white plate
    Fried Cauliflower Italian Style

Comments

No Comments

5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.


Recent Recipes

  • Veal marsala in a white plate
    Italian Veal Marsala without Cream

  • frutti di bosco on a wooden cutting board with one slice removed
    Frutti di Bosco Tart

  • collage of ground veal recipes
    Ground Veal Recipes for Your Next Dinner

  • pickled eggplant in a white bowl
    Mom's Pickled Eggplant Recipe

  • Italian Torrone with Nuts FI
    Soft and Chewy Italian Torrone (Nougat)

  • Single Serve Desserts Collage
    Single Serve Desserts Perfect for Two

SIGN UP FOR OUR NEWSLETTER
and get ready to take your puff pastry game to the next level with our FREE e-book, because life is too short to settle for mediocre pastries.
Yes! Send me a FREE eBook, I want to make pastries like a pro!

This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.

About Me

Picture of Amy Outside

Hey, I'm Amy! And I'm so happy you're here!! So many of my favorite memories in life seem to take place around the table, especially when surrounded by the people I love. And of course, all the better when nourished by some seriously delicious food.

Stick around and explore the site to get great ideas.

Learn more about me →

Affiliate Links Message

*This page may have affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site!

  • Paleo

  • Whole30

  • Desserts

  • Main Entrées


  • Poultry

  • Meatless

  • Seafood

  • Beef

Footer

↑ back to top

About

  • Privacy Policy
  • About Me

Newsletter

  • Sign Up! for emails and updates

Reach Out

  • Contact
  • Work With Me

Copyright © 2025 Easy Homemade Recipes
Cook'd Pro using the Feast Theme Plugin

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.