Healthy Rapini Recipe

Rapini- also known by Americans as broccoli rabe (no relation to broccoli), is a well-known side dish amongst the southern region of Italy (Puglia, Basilicata, and Sicily). Rapini originates in the Mediterranean and China and is descended from a wild herb. It’s grown in the west coast of the United States, New Jersey, Quebec and Ontario. Aside from cooking it with pasta, rapini is one of the healthier foods made by Italians. It’s classified as a “super food” because it is packed with nutrients including, Vitamins A, C, and K, as well as Potassium, Calcium, and Iron. 
 

Rapini can be made as a simple side dish or with pasta. When serving it with pasta it is most famously paired with cavatelli (small, narrow pasta shells), orecchiette (small, disc shaped pasta), or tagliatelle (flat ribbons, similar in shape to fettuccine).

1 Bunch of Rapini

6 cups of Water

2 table spoons Salt

2 table spoons Olive Oil

When preparing the rapini, cut the ends off of the bunch. Then chop the bunch into four sections. Next, in a large pot bring six cups of water to a boil. Add salt to the water and place rapini into boiling water. Stir on occasion. Once stems are soft, strain and drizzle with olive oil.

When making rapini with pasta, simply boil the pasta in water. Once pasta is “al dente”, strain and add rapini with olive oil.

Serve and enjoy!