Sautéed Rapini Recipe (2024)

FAQs

How do you cook rapini so it's 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 is the common name for the vegetable rapini, a close relative of the turnip, which closely resembles broccoli and broccolini. Particularly dense in Vitamin A (one serving is nearly 20% of the daily value), the vegetable is commonly used in Italian, Italian-American, and other cuisines.

You can also blanch the rapini, and then sauté it in olive oil and garlic and top it with a sprinkling of Parmesan cheese. Rapini also takes well to the grill. Toss with some olive oil and sprinkle with salt. Put directly on a the grill for a couples minutes per side.

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.

Broccoli rabe's bitter flavor comes from chemical compounds known as glucosinolates, which are found in other bitter greens like kale, collard greens, and mustard greens.

Broccoli rabe, known in Italian as rapini, is a green vegetable that looks like leafy broccoli but is more closely related to the turnip. Grown throughout the world, including California, and often featured in Italian food, the entire vegetable is edible and used as a cooking green.

Rapini or broccoli rabe (/rɑːb/) is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli, but do not form a large head. Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine.

Broccoli di rapa, cime di rapa and Rapini are different names that indicate the same goodness; what varies is only the territorial declension of the name Rapini, which is typically Campania. They are the green, non-flowering part of the turnip, the so-called tops.

Aside from its culinary uses, rapini offers a range of health benefits. Rich in vitamins A, C and K, it also packs a high concentration of calcium, iron and potassium. Together, these nutrients help maintain healthy bones, regulate blood pressure and boost the immune system.

A study of 72,327 nurses found that those consuming 109 mcg of vitamin K1 a day had a lower risk of hip fracture over a 10 year period. Rapini contains strong anti-inflammatory nutrients, such as folate and vitamin C.

What part of rapini do you eat? ›

In fact, the leafy, cruciferous vegetable is closely related to the turnip. The deliciously bitter stems, leaves, and nutty, broccoli-esque buds are all edible, easy to cook, and often sautéed, braised, and roasted in Italian dishes.

About me: Its cruciferous cousin may get all the love, but broccoli rabe (also known as rapini) is a nutrient-packed superfood worthwhile trying.

Like all vegetables, rapini can technically be eaten raw, although it is far more common (and tasty) to cook it before eating it. Here is a method of cooking rapini that also reduces its bitter flavor: First, give the rapini a wash under running water.

Well, aside from the taste (holy yum!), broccoli rabe fights cancer (over 50% of your daily vitamins A & C in just 3.5 oz.), combats heart disease (it contains strong anti-inflammatory nutrients that may reduce the risk of heart disease) and helps you to detox (contains sulfur which helps detoxify the liver).

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.

Sautéing greens in oil with lots of garlic and/or onions works well to counteract the bitterness of mildly bitter greens. Counterbalancing with acid, salt and strong flavors. A bitter salad green like arugula (rocket, rucola) demands a rather strong tasting dressing.

Sweet ingredients like sugar, honey, fruit juices and maple syrup will balance bitterness. Any dish can also be balanced with a touch of a sour ingredient like lemon or vinegar. Finally, a fatty ingredient like oil, cream. coconut cream or butter will also tame bitterness.