Rapini or broccoli rabe is a dark leafy green vegetable that looks like it has tiny broccoli florets on it. It is part of the mustard family and has a very bitter taste. As a kid, rapini was a staple in our house, especially when the weather got cooler. Instead of salads, my mother would cook up some rapini with olive oil to accompany whatever main dish she made that night.
Now it is a staple in my house, as well. I combine it with pasta and white kidney beans and loads of garlic and olive oil for a simple and tasty meal.
Rapini is very high in vitamin K, calcium, and potassium. It is also a good source of iron and folate.
Here is my recipe for Rapini and Pasta
- 1 bunch Rapini, trimmed and rinsed and chopped
- 1 ½ cups white kidney beans
- 4 to 6 large garlic cloves, minced
- 1 pound of pasta (I use orrichette…it means small ears in Italian)
- 1/2 cup chicken broth
- 1/3 cup shredded Parmesan cheese or more to taste
- Salt and ground black pepper, to taste
Cook rapini in boiling, salted water in large sauce pot 2 to 3 minutes or just until tender. Drain, rinse with cold water, and drain again.
Place beans and garlic in oil in extra large skillet over medium-high heat 4 to 5 minutes, stirring frequently.
Add chopped rapini, cooked pasta and chicken broth; cook, stirring, until heated through. Season with salt and pepper, to taste. Sprinkle with Parmesan cheese.
It tastes even better as leftovers the next day!