Sautéed Rapini Recipe (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.

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.

All parts of rapini are edible - the stems, the leaves, the buds and even the flowers. Rapini has an assertive but pleasant bitter taste that mellows with cooking. (If you find the taste of rapini too bitter, blanch it before sauteeing or adding to pastas and stir-fries.)

Some of the bitterness comes from the high levels of sulfur in the vegetable. Broccoli rabe also contains compounds that help the plant ward off pests, and they have a bitter flavor too.

Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine.

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.

Rapini contains powerful cancer fighting phytochemicals called indole-3-carbonol (I3C). I3C helps prevent cellular damage caused by free radicals, maintains a healthy hormonal balance for both men and women and even reduce yeast infections in the body.

Fresh rapini should have a deep, green color and its leaves should be crisp, not wilted. If the leaves have turned yellow or brown, or display visible mould, your rapini is past its prime. In addition, if the rapini has a sour or off odor, discard it immediately.

Rapini generally has two seasons — late fall and winter, for varieties planted in the late summer/early fall; and late spring/early summer, for varieties planted in the early spring. Cool weather, especially after a first frost, just makes it more delicious.

Considered a cruciferous vegetable like Brussels sprouts, kale and (of course) broccoli, broccoli rabe is a dark green vegetable in the turnip family. It's sometimes spelled raab and also goes by a few different names: rapini, rapa, rappi, rappone and turnip broccoli.

Which is healthier broccoli or rapini? ›

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.

Rich in folate and potassium, rapini contributes to heart health by managing blood pressure levels and reducing hom*ocysteine, an amino acid linked to heart disease. The anti-inflammatory effects of the glucosinolates in rapini may also help prevent arterial damage, thus supporting a healthy cardiovascular system.

You can enjoy broccoli rabe either cooked or in its raw form, depending on your taste. Just keep in mind that the bitter taste may be more evident if you eat it raw. Broccoli rabe is widely used in Italian and Asian dishes and is typically either cooked or sauteed.

Honey adds a little complexity and maxes out the flavor. Published May 3, 2022. As far as vegetables go, broccoli rabe isn't always at the top of everyone's list of favorites.

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.

Lastly, we have broccoli rabe, also known as rapini, which is not a broccoli derivative at all and is instead more closely related to the turnip. It's a bitter green, similar to a mustard green, with thin stalks, little buds, and lots and lots of leaves.