Rapini/Broccoli Rabe/Cime di Rape

Rapini/Broccoli Rabe 

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Depending on the region in Italy this amazing green leafy vegetable is known as rapini, broccoli rabe and cime di rape. This nutrient dense vegetable is a member of the turnip family. They are high in vitamin C and A and have anti-inflammatory properties.  Whatever you call them, they are incredible tasty. They were a staple in our house growing up. My dad grew them in the garden and we would eat them all summer long. My mom would then blanche and freeze whatever was left and in the cooler months they became a part of minestrone and other dishes such as pasta, calzone, polenta and bean dishes. Rapini can be served as a side dish and pair well with most meats but exceptionally well with pork. 

They are an important part of the Mediterranean diet. My mother tells me of how they would grow them on her farm and they ate every part of the plant. They have a bitter and peppery taste that is tempered by blanching them in salted water first before finishing. I have acquired a taste for it so I do not cut off the stalk as some would recommend. The stems add a bit of crunch and texture to the dish and are so good for you! Of course, it is completely up to you to decide if you want to keep stems or not. If you wish to remove stems then they are cut out much like how you would remove kale stems. Like spinach and all other leafy greens, rapini cook down and one bunch does not yield much per serving. For a family of 4 at least 3 large bunches would be recommended. 

Make sure you are buying fresh rapini. They should be crisp, not wilty.  The leaves should not be floppy or dried out and the florets should be bright green and closed. If they are yellowed and flowering pass them by.

As with all of my recipes the measurements for spices are just estimates. Don't like a spice? Then leave it out! If you feel you want more of one ingredients then add more! When it is enough for you is what QB signifies in my recipes. It is important to start with small additions of spices and then taste test and adjust as you go along. Quanto basta  is what Italian cooking is all about.  Let your taste buds be your guide!

Ingredients

• 3 large bunches of rapini
• olive oil
• peperoncino (QB) or a sicilian pepper
• 2-3 cloves of garlic sliced thinly (QB)
• freshly ground sea salt and pepper

                          

Directions

1. Add water to a large stockpot and put on to boil.
2. Cut away about an inch of the bottom of the rapini bunch. Run the leaves under cold water to remove any debris. I then let the rapini soak in a cold water bath to remove any excess dirt.
3. Shake off and cut rapini into about 2 inch chunks. Do not cut the florets, keep them intact.
4. When water has reached a rapid boil salt generously and gently add the rapini. Use long tongs to push the rapini down as you add more.
5. Bring back to boil and blanche rapini for about 5 minutes. Stir often and use tongs to push rapini down into the water.
6. Drain rapini and let sit in strainer to allow all water to escape.
7. Add olive oil to a large skillet. You want to cover the whole bottom of the pan with about 1/4 inch of oil and warm up. Turn heat to medium low
8. Add garlic and peperoncino and allow to cook for about a minute infusing the oil with the flavours. Do not let the spices burn.
9. Add the rapini and stir into the oil making sure to coat all of the rapini. Add some salt and pepper and allow to saute for about 5 minutes. Taste test and adjust your seasonings. 
10. Plate and serve!!!!!

A Mangia!

Fatto con amore, 

Elena💜