📝 About This Recipe
This classic Italian side dish, known as Rapini, celebrates the bold, slightly bitter profile of broccoli rabe by balancing it with aromatic garlic and a persistent heat from red chili flakes. Blanched to perfection and then sautéed in high-quality olive oil, the greens become tender while retaining their vibrant color and a satisfying snap. It's an essential accompaniment to hearty roasts or a simple bowl of pasta, offering a sophisticated bite that cuts through rich flavors with elegance.
🥗 Ingredients
The Greens
- 2 bunches Broccoli rabe (Rapini) (approximately 1.5 lbs, tough ends trimmed)
- 2 tablespoons Kosher salt (for the blanching water)
- 2 cups Ice cubes (for ice bath)
The Aromatics and Oil
- 1/4 cup Extra-virgin olive oil (use high-quality oil for best flavor)
- 6 pieces Garlic cloves (thinly sliced into chips)
- 1.5 teaspoons Crushed red pepper flakes (adjust to your heat preference)
- 2 pieces Anchovy fillets (finely minced; adds deep umami without fishy taste)
Finishing Touches
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest (finely grated)
- 1/2 teaspoon Flaky sea salt (to taste)
- 2 tablespoons Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Pine nuts (lightly toasted)
👨🍳 Instructions
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1
Prepare the broccoli rabe by trimming off the bottom 1-2 inches of the tough, woody stems. Cut the remaining stalks, leaves, and florets into 3-inch lengths.
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2
Bring a large pot of water to a rolling boil and add 2 tablespoons of kosher salt. Prepare a large bowl with cold water and ice cubes for the ice bath.
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3
Blanch the broccoli rabe in the boiling water for 2-3 minutes. The stalks should be just tender when pierced with a fork but still vibrant green.
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4
Using tongs or a slotted spoon, immediately transfer the greens to the ice bath to stop the cooking process and lock in the color.
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5
Once the greens are cold, drain them thoroughly in a colander. Squeeze the greens gently or pat them dry with a clean kitchen towel; removing excess water is vital for a good sauté.
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6
In a large, wide skillet, heat the extra-virgin olive oil over medium-low heat.
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7
Add the sliced garlic chips to the oil. Cook for 2-3 minutes, stirring frequently, until they are fragrant and turn a pale golden color. Watch closely to prevent burning.
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8
Stir in the red pepper flakes and the minced anchovies. Use a wooden spoon to mash the anchovies into the oil until they completely dissolve.
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9
Increase the heat to medium-high. Add the blanched and dried broccoli rabe to the skillet.
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10
Sauté the greens for 4-5 minutes, tossing constantly with tongs so every leaf and floret is coated in the infused garlic-chili oil.
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11
Remove the skillet from the heat. Stir in the fresh lemon juice and lemon zest to brighten the flavors.
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12
Taste and season with flaky sea salt. Transfer to a warm serving dish and garnish with toasted pine nuts and a dusting of Parmigiano-Reggiano.
💡 Chef's Tips
Blanching the broccoli rabe first is the secret to removing the aggressive bitterness that some people find off-putting. Always dry your greens thoroughly after the ice bath; water in the pan will steam the vegetables instead of sautéing them. If you are vegan, omit the anchovies and cheese and add a teaspoon of white miso or nutritional yeast for that savory depth. Slicing the garlic into chips rather than mincing it allows it to brown beautifully without the high risk of burning into tiny bitter bits.
🍽️ Serving Suggestions
Serve alongside a thick, grilled Ribeye steak to cut through the richness of the meat. Toss the finished greens with orecchiette pasta and a splash of pasta water for a complete 'Orecchiette alle Cime di Rapa'. Pair with a crisp, acidic white wine like a Vermentino or a dry Riesling to complement the lemon and garlic. Use as a topping for crusty sourdough toast with a layer of creamy ricotta cheese for a sophisticated appetizer.