Rapini

Rapini (broccoli rabe) is a pleasantly bitter Italian green with small florets and leafy stems. Learn how to sauté and tame its bold flavor.

Storage

Wrap unwashed rapini loosely in damp paper towels and store in a plastic bag in the refrigerator.

Keeps For

7–14 days refrigerated, depending on the variety. And unlike broccoli, many rapini varieties are still fine to eat once they've started to bloom.

Flavor Profile

Distinctly bitter and slightly peppery with mustardy undertones—this is not a mild green. The stems have a pleasant crunch when properly cooked, while the leaves and florets become tender. Cooking mellows the bitterness but doesn't eliminate it.

How to Prep

Trim the tough bottom inch of stems. The entire plant is edible—stems, leaves, and florets. Blanch in salted boiling water for 1-2 minutes to remove some bitterness, then shock in ice water before sautéing. Or cook it directly in olive oil for a more intense flavor.

Ways to Cook

1 Sauté with garlic, olive oil, and red pepper flakes—the classic Italian method
2 Toss with orecchiette, sausage, and parmesan for a Pugliese specialty
3 Blanch and add to sandwiches with Italian meats and provolone
4 Braise slowly in olive oil until completely tender
5 Add to white bean soup for bitter complexity
6 Top pizza with blanched rapini and sausage
7 Stir into risotto in the last few minutes

Pairs Well With

garlic olive oil red pepper flakes Italian sausage orecchiette parmesan pecorino anchovies lemon white beans provolone crusty bread

Good to Know

The bitterness can be intense—blanching first helps mellow it. The stems need more cooking time than the leaves, so add them first or slice thin. Don't skip the garlic and olive oil; they're essential to balance the flavor.

Did You Know?

Rapini is a staple in Puglia, where it's paired with orecchiette pasta in one of Italy's most beloved regional dishes. Despite its name in English, broccoli rabe is more closely related to turnips than to broccoli.