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.

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.

Cut off about an inch of each stem before you start cooking. Cut off any bad parts. If you notice any parts of the broccoli rabe look bad, don't be afraid to cut that part out. Look for brown or discolored areas, for instance.

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.

This is also the case for broccoli rabe. Most recipes that use it jump through hoops to tame the green, blanching and shocking it to quell the compound responsible for the bitterness before cooking it. But a dunk in hot water eliminates the vegetable's bitterness almost entirely, stripping it of its unique character.

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.

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.

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.)

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.

How long does rapini take to steam? ›

Preparation. Trim the tough stalk from the broccoli rabe and cut the leaves coarsely into pieces one to two inches long. Heat the water in a steamer and place the broccoli rabe in the top half. Steam for five to seven minutes or until tender.

A New York Italian friend of mine told me to parboil it first. That will take the bitterness out. Just dunk in boiling water for a couple of minutes. If you are worried about crispness you can plunge it in ice water after parboiling it.

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.