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.
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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
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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
- 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.
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!
Recipe Details
Sauteed Rapini
https://easyhomemaderecipes.caEquipment
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
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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.
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