Broccoli Rabe with Olives / Rapini con Olive

Broccoli rape, also called rapini or broccoli rab, is a slightly bitter vegetable that is related to turnips. It has been a favorite with Italians since ancient times and is cultivated widely in the Mediterranean. Mixed with olives, it is a sturdy side dish for beef. Other clever uses for it are as a topping for pizza or as a sauce for pasta.

Serves 4


  • 1 bunch broccoli rape
  • 2 tablespoons extra virgin olive oil 
  • 1 tablespoon dried red pepper flakes
  • 2 cloves garlic, minced
  • 2/3 cup dry white wine
  • 8 oil cured Gaeta or black olives, pitted and coarsely chopped
  • Fine sea salt to taste
  • Grinding black pepper
  • Ingredients


  1. Trim the stems of the broccoli rape, wash and drain the rape, then coarsely chop and set aside.
  2. Heat the olive oil in a sauté pan over medium heat, stir in the broccoli rape and cook for a couple of minutes. Stir in the pepper flakes and garlic, cover the pan and cook for about 5 minutes over medium heat or until a small knife is easily inserted into a stem. Uncover the pan and stir in the olives. Turn up heat briefly, add white wine. Season to taste with salt and pepper. Serve hot.
  3. Cook’s Secret: Never buy broccoli or broccoli rape showing any yellow florets; that is a sign of old produce.

This recipe was featured on Season 20 - Episode 2004.

Print This Recipe


liliana longo

i coocked the rapini by memory & i forgat to add wine, they were delicous. i put them inside a panini. thanks for sharing your talent!!!!! liliana

Rosemarie trasatti

Delicious. I added cooked orrechitti to the broccoli rabe.

Leave a comment

Your comment will be revised by the site if needed.