Sautéed Rapini With Garlic

If you’ve ever wondered how to cook broccoli rabe (rapini) and take the edge off its natural bitterness, this Italian-style garlicky rapini recipe is your answer. The secret lies in blanching the rapini before sautéing it with olive oil, garlic, and a hint of crushed red pepper. This method reduces the bitterness, brings out the vibrant green color, and enhances the vegetable's natural flavors. Topped with a sprinkle of cheese, this sautéed rapini becomes an irresistible side dish that’s simple yet full of flavor.

Ingredients

• 1 bunch rapini (broccoli rabe), trimmed and cut into pieces (or 1 broccoli cut into florets)
• 1 clove garlic, chopped
• 2 tablespoons (30 ml) olive oil
• Salt and pepper to taste
• Crushed red pepper flakes (optional)
• Grated Parmesan or Pecorino Romano cheese (optional)

Directions

Blanch the Rapini

1. Start by bringing a large saucepan of salted water to a rolling boil:
   Add the trimmed and cut rapini to the boiling water and blanch for 2 to 3 minutes or until tender but still slightly firm (al dente).
2. Drain and cool:
   Immediately drain the rapini and transfer it to a bowl of ice water to stop the cooking process. This step helps maintain the vibrant green color and prevents the rapini from becoming too soft. Once cooled, drain the rapini well and pat dry with paper towels to remove excess moisture.

Sauté the Rapini

1. Heat the olive oil:
   In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and sauté until golden and fragrant, about 1 to 2 minutes. Be careful not to burn the garlic as it can turn bitter.
2. Add the blanched rapini:
   Add the blanched rapini to the skillet and toss to coat it evenly in the garlicky oil. Season with a pinch of salt and pepper to taste. If you like a bit of heat, sprinkle in some crushed red pepper flakes.
3. Sauté until tender:
   Continue to sauté the rapini for 3 to 5 minutes, stirring occasionally until the rapini is heated through and has absorbed the flavors of the garlic and oil. The rapini should be tender with a slight bite, and the garlic should be golden and aromatic.

Serve

1. Transfer to a serving dish:
   Transfer the sautéed rapini to a serving dish. If desired, finish with a generous sprinkle of grated Parmesan or Pecorino Romano cheese. This adds a rich, salty finish that complements the rapini's slight bitterness.
2. Enjoy as a side dish:
   Serve warm as a side dish alongside grilled meats, pasta, or as part of an antipasto spread. If you want to experiment with different variations, the rapini pairs beautifully with bold flavors like lemon, anchovies, or roasted red peppers.

Additional Tips

• Reducing Bitterness: Blanching the rapini in salted water helps to reduce its natural bitterness, making it more palatable while preserving its nutritional benefits.
• Make It a Meal: For a heartier dish, toss the sautéed rapini with pasta, pine nuts, and a drizzle of extra olive oil. For protein, add crumbled Italian sausage or grilled chicken.
• Storage: Leftover rapini can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or enjoy cold as part of a salad.

This Sautéed Rapini with Garlic is a simple yet flavorful way to enjoy one of Italy's favorite greens. The combination of garlic, olive oil, and a touch of red pepper creates a comforting and vibrant dish perfect for any occasion. Whether you’re a fan of broccoli rabe or trying it for the first time, this recipe will surely become a staple in your kitchen. Enjoy!