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.
- 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
- Trim the stems of the broccoli rape, wash and drain the rape, then coarsely chop and set aside.
- 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.
- 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.
Delicious. I added cooked orrechitti to the broccoli rabe.
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