Are you tired of serving the same old vegetables at your meals? Look no further than rapini, a delicious and versatile cruciferous vegetable that’s packed with flavor and nutrients. From saucy pasta dishes to hearty stews, rapini is the perfect addition to any meal. In this article, we’ll explore 18 flavorful rapini recipes that are sure to become new favorites in your kitchen.
Whether you’re looking for a quick and easy side dish or a show-stopping main course, these recipes have got you covered. From classic combinations like garlic and chili sautéed rapini to more adventurous pairings like rapini and sausage pasta, there’s something on this list for everyone.
Garlic and Chili Sauteed Rapini
Rapini, also known as broccoli raab or rapeseed greens, adds a burst of flavor and nutrients to this quick and easy sauté. This recipe is perfect for a weeknight dinner or a flavorful side dish.
Ingredients:
– 1 bunch rapini, cleaned and chopped
– 2 cloves garlic, minced
– 1/4 cup chili flakes
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped rapini and cook for 3-4 minutes, or until slightly wilted.
3. Add the minced garlic and chili flakes; stir well to combine.
4. Continue cooking for an additional 2-3 minutes, stirring frequently, until the rapini is tender but still crisp.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 8-10 minutes
Creamy Rapini and White Bean Soup
This hearty soup combines the earthy flavors of rapini (broccoli raab) with creamy cannellini beans, perfect for a cozy dinner or lunch. This simple recipe yields a rich and satisfying result.
Ingredients:
– 1 bunch rapini, chopped
– 1 can cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the rapini and cook until wilted, about 3-4 minutes.
4. Stir in the vegetable broth and bring to a boil.
5. Reduce heat and simmer for 15 minutes or until the rapini is tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in the cannellini beans and heavy cream or half-and-half.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30 minutes
Lemon-Parmesan Roasted Rapini
Rapini’s slightly bitter flavor is balanced by the brightness of lemon and the nutty goodness of Parmesan cheese, making for a delicious side dish or snack.
Ingredients:
– 1 pound rapini (broccoli raab), trimmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss rapini with olive oil, garlic, salt, and pepper until well coated.
3. Spread the rapini in a single layer on a baking sheet.
4. Roast for 15-20 minutes or until tender and slightly caramelized.
5. Remove from oven and sprinkle with lemon juice and Parmesan cheese.
6. Toss to combine and serve hot.
Cooking Time: 15-20 minutes
Rapini and Sausage Pasta
A classic combination of Italian flavors, this hearty pasta dish is a great way to warm up on a chilly evening. With the slight bitterness of rapini (broccoli raab) balanced by the savory flavor of sausage, you’ll be hooked from the first bite.
Ingredients:
– 8 oz pasta of your choice
– 1 lb sweet Italian sausage, casings removed
– 2 cups rapini, chopped
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1/4 cup chicken broth
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, cook sausage over medium-high heat, breaking up with a spoon as it cooks, until browned and cooked through.
3. Add onion and garlic to the skillet; cook until onion is translucent.
4. Add chopped rapini to the skillet; cook until wilted, about 5 minutes.
5. Stir in chicken broth and season with salt and pepper.
6. Combine cooked pasta, sausage mixture, and Parmesan cheese (if using). Serve hot.
Cooking Time: About 25-30 minutes
Spicy Rapini Stir-Fry with Garlic
Rapini, also known as broccoli raab or rapeseed greens, is a nutritious and flavorful addition to many dishes. This spicy stir-fry combines the earthy taste of rapini with the pungency of garlic for a quick and satisfying meal.
Ingredients:
– 1 bunch rapini, chopped
– 3 cloves garlic, minced
– 2 tablespoons vegetable oil
– 1 teaspoon soy sauce
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and cook for 30 seconds, until fragrant.
3. Add the rapini and cook for 2-3 minutes, until tender but still crisp.
4. Stir in the soy sauce and red pepper flakes (if using). Cook for an additional minute.
5. Season with salt and pepper to taste.
6. Serve hot over rice or noodles.
Cooking Time: 10-12 minutes
Rapini and Ricotta Stuffed Shells
Elevate your pasta game with this creative take on traditional stuffed shells! Rapini adds a burst of fresh flavor to the classic ricotta and cheese filling.
Ingredients:
– 12 jumbo pasta shells
– 1 cup rapini, chopped
– 16 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions. Drain and set aside.
3. In a bowl, combine rapini, ricotta cheese, Parmesan cheese, and egg. Mix well.
4. Stuff each cooked pasta shell with the rapini-ricotta mixture.
5. Place stuffed shells in a baking dish and cover with marinara sauce.
6. Top with shredded mozzarella cheese.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Balsamic Glazed Rapini Salad
This recipe combines the earthy flavor of rapini with the tanginess of balsamic glaze, creating a sweet and savory salad perfect for any occasion. With its simple preparation and short cooking time, this dish is ideal for a quick and delicious meal.
Ingredients:
– 1 bunch rapini (broccoli rabe), trimmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup balsamic glaze (or reduced balsamic vinegar)
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss rapini with olive oil, garlic, salt, and pepper on a baking sheet.
3. Roast for 12-15 minutes or until tender and slightly caramelized.
4. In a small saucepan, heat balsamic glaze over low heat until warm and syrupy.
5. Toss roasted rapini with warm balsamic glaze and top with Parmesan cheese (if using).
6. Serve immediately.
Cooking Time: 15 minutes
Rapini and Potato Hash
This savory hash combines the earthy flavor of rapini (broccoli raab) with the comfort of crispy potatoes, making it a perfect side dish for any meal.
Ingredients:
– 1 bunch rapini, chopped
– 2-3 large potatoes, peeled and diced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the chopped rapini with 1 tablespoon of olive oil, salt, and pepper.
3. Spread the rapini on a baking sheet and roast for 10-12 minutes, or until tender and slightly caramelized.
4. While the rapini is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
5. Add the diced potatoes and cook for 10-12 minutes, or until they’re golden brown and crispy.
6. Once the potatoes are done, add the roasted rapini to the skillet and stir to combine.
7. Season with salt and pepper to taste. If desired, sprinkle grated cheddar cheese on top and let it melt slightly.
Cooking Time: 20-25 minutes
Rapini Pesto with Toasted Pine Nuts
This Italian-inspired condiment combines the earthy flavor of rapini (broccoli raab) with the nutty richness of toasted pine nuts, perfect for pasta, pizza, or as a dip. With just 7 ingredients and minimal cooking time, you can enjoy this delicious pesto in no time.
Ingredients:
– 1 cup rapini leaves
– 1/2 cup toasted pine nuts
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine rapini leaves, pine nuts, and garlic. Process until well combined.
2. Add Parmesan cheese and process until smooth.
3. With the processor running, slowly pour in olive oil through the top.
4. Season with salt and pepper to taste.
5. Serve immediately, or store in an airtight container for up to 1 week.
Cooking Time: 10 minutes (including prep time)
Rapini and Caramelized Onion Pizza
This savory pizza combines the earthy flavor of rapini with the sweetness of caramelized onions, creating a perfect balance of flavors. Perfect for a quick and easy dinner or a weekend gathering.
Ingredients:
– 1 lb pizza dough
– 1/2 cup olive oil
– 1 large onion, thinly sliced
– 2 cups rapini, trimmed
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup grated Parmesan cheese
– 1/4 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough and place on a baking sheet.
3. In a large skillet, cook onion over medium-low heat for 30-40 minutes or until caramelized.
4. Add rapini to the skillet and cook for an additional 5 minutes.
5. Spread caramelized onion mixture evenly over the pizza crust.
6. Sprinkle Parmesan and mozzarella cheese on top.
7. Bake for 12-15 minutes or until crust is golden brown.
Cooking Time: 40-50 minutes
Rapini and Chickpea Curry
This hearty curry recipe combines the slightly bitter flavor of rapini with the creamy texture of chickpeas, all wrapped up in a rich and aromatic spice blend.
Ingredients:
– 1 bunch of rapini (broccoli raab), trimmed
– 1 can of chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon of grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 2 tablespoons of vegetable oil
– 2 cups of water or chicken broth
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the onions, garlic, and ginger; cook until the onions are translucent.
3. Add the rapini, chickpeas, cumin, curry powder, turmeric, salt, and pepper. Stir well to combine.
4. Pour in the water or broth, bring to a simmer, then reduce heat to low and let cook for 20-25 minutes or until the rapini is tender.
5. Garnish with cilantro leaves, if desired. Serve hot over rice or with naan bread.
Cooking Time: 25 minutes
Rapini and Bacon Frittata
Start your day with a flavorful and satisfying breakfast by combining the earthy taste of rapini (broccoli raab) with crispy bacon and creamy eggs.
Ingredients:
– 6 large eggs
– 1 bunch of rapini, chopped
– 4 slices of bacon, diced
– 1 small onion, finely chopped
– Salt and pepper to taste
– 2 tablespoons of olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the diced bacon over medium heat until crispy.
3. Add the chopped rapini and onion to the skillet; sauté for 3-4 minutes or until tender.
4. In a separate bowl, whisk together eggs and season with salt and pepper.
5. Pour the egg mixture over the cooked rapini mixture in the skillet.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the eggs are set.
7. Remove from the oven and let it cool slightly before slicing and serving.
Cooking Time: 20-25 minutes
Rapini with Garlic Butter and Breadcrumbs
Elevate your meal with this simple yet flavorful recipe that combines the earthy taste of rapini with the richness of garlic butter and crunch of breadcrumbs.
Ingredients:
– 1 bunch of rapini, trimmed
– 4 cloves of garlic, minced
– 2 tablespoons of unsalted butter
– 1/4 cup of panko breadcrumbs
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute until fragrant.
3. Add the rapini to the skillet, stirring to combine with the garlic butter.
4. Cook for 5-7 minutes or until the rapini is tender but still crisp.
5. Sprinkle the panko breadcrumbs over the rapini and stir to combine.
6. Transfer the mixture to a baking dish and bake for an additional 2-3 minutes, or until the breadcrumbs are golden brown.
7. Season with salt and pepper to taste.
Cooking Time: 15-18 minutes
Rapini and Mushroom Risotto
This creamy risotto recipe combines the earthy flavors of mushrooms with the slightly bitter taste of rapini, perfect for a cozy dinner or special occasion. This dish is sure to impress with its rich and savory flavors.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mushrooms (such as cremini or shiitake), sliced
– 1 bunch rapini, trimmed and cut into bite-sized pieces
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Grated Parmesan cheese, for serving
Instructions:
1. Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes.
2. Add mushrooms and cook until they release their liquid and start to brown, about 5-6 minutes.
3. Add rapini and garlic; cook until the greens are wilted, about 3-4 minutes.
4. Add Arborio rice and stir to combine with the vegetable mixture.
5. If using wine, add it to the skillet and cook until absorbed.
6. Gradually add warmed broth, stirring constantly, until the rice is cooked and creamy (about 20-25 minutes).
7. Remove from heat; stir in butter and season with salt and pepper. Serve with Parmesan cheese.
Cooking Time: 25-30 minutes
Rapini and Sun-Dried Tomato Pasta
This recipe combines the earthy sweetness of rapini with the savory tanginess of sun-dried tomatoes, creating a harmonious fusion of flavors in every bite. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta of your choice
– 1 bunch rapini (broccoli rabe), chopped
– 1/4 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add chopped rapini and cook until wilted, about 3-4 minutes.
4. Stir in sun-dried tomatoes and cook for an additional minute.
5. Combine cooked pasta with rapini mixture and season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Rapini and Goat Cheese Tart
A flavorful and elegant tart that combines the earthy sweetness of rapini with the tanginess of goat cheese, perfect for a dinner party or special occasion.
Ingredients:
– 1 sheet puff pastry, thawed
– 1 bunch rapini (broccoli rabe), chopped
– 8 oz goat cheese, crumbled
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a large skillet, heat olive oil over medium-high heat. Add rapini and cook until tender, about 5 minutes. Season with salt and pepper.
4. Spread goat cheese evenly over the center of the puff pastry, leaving a 1-inch border around the edges.
5. Top goat cheese with cooked rapini.
6. Fold the edges of the puff pastry up over the filling to form a crust.
7. Brush crust with egg wash (beaten egg mixed with a little water) and sprinkle with salt.
8. Bake for 25-30 minutes or until golden brown.
9. Garnish with fresh thyme leaves and serve warm.
Cooking Time: 25-30 minutes
Rapini and Shrimp Scampi
This recipe combines the sweetness of rapini with the succulence of shrimp, all wrapped up in a flavorful scampi sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups rapini (broccoli raab), chopped
– 4 cloves garlic, minced
– 2 tablespoons unsalted butter
– 2 tablespoons white wine (optional)
– 1/4 cup chicken broth
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Blanch rapini for 3-5 minutes, or until tender. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute.
3. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
4. Remove shrimp from skillet and set aside. If using white wine, add it to the skillet and cook for 1 minute.
5. Stir in chicken broth and lemon juice. Bring sauce to a simmer.
6. Add blanched rapini and cooked shrimp back into the skillet. Toss to combine. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Rapini and Lentil Stew
This hearty stew combines the earthy flavors of rapini (broccoli raab) with the comforting warmth of lentils, perfect for a cozy dinner on a chilly evening.
Ingredients:
– 1 bunch rapini, chopped
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, cumin, and smoked paprika (if using); cook for an additional minute.
3. Add lentils and stir to combine with the onion mixture.
4. Pour in vegetable broth, then add chopped rapini. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until lentils are tender.
5. Season with salt and pepper to taste. Garnish with fresh herbs, if desired.
Cooking Time: 45-50 minutes
Summary
Rapini, also known as broccoli raab or rapeseed, is a versatile vegetable that can be used in a variety of dishes. In this article, we explore 18 flavorful recipes that showcase the best of rapini’s flavor and texture. From classic stir-fries to hearty stews, and from pasta dishes to pizza toppings, these recipes offer something for every occasion. Whether you’re looking for a quick weeknight dinner or a show-stopping main course, rapini is the perfect ingredient to add some excitement to your cooking.
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