When it comes to weeknight cooking, it’s easy to fall into a rut. The same old ideas can get stale (pun intended), and it’s hard to muster up the creativity to try something new. But what if we told you there was a way to shake things up without sacrificing flavor or ease? Enter rapini, that underrated cruciferous superstar.
Also known as broccoli raab, rapini is a winter wonderland of greens that deserves a spot in your kitchen rotation. With its slightly bitter taste and satisfying crunch, it’s the perfect addition to everything from pasta dishes to omelets. And with these 18 flavorful recipes, you’ll never have to worry about running out of ideas again. From comforting soups to savory stir-fries, we’ve got you covered with our favorite ways to cook rapini.
Garlicky Sautéed Rapini with Lemon Zest
Elevate your vegetable game with this flavorful and aromatic recipe that showcases the natural sweetness of rapini (broccoli raab). This side dish is perfect for pairing with grilled meats, roasted vegetables, or as a standalone snack.
Ingredients:
– 1 bunch rapini, trimmed
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
– Salt and pepper to taste
Instructions:
1. Bring a large skillet or wok over medium-high heat.
2. Add the olive oil and swirl to coat the pan.
3. Add the garlic and sauté for 1 minute, until fragrant.
4. Add the rapini and cook for 3-4 minutes, stirring occasionally, until tender but still crisp.
5. Remove from heat and stir in lemon juice and zest.
6. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Creamy Rapini and White Bean Soup
This hearty soup combines the rich flavors of rapini (broccoli raab) with creamy cannellini beans, perfect for a cozy night in.
Ingredients:
– 1 bunch rapini, chopped
– 2 cups cannellini beans, drained and rinsed
– 4 cups chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the chopped onion and minced garlic until softened.
2. Add the chopped rapini and cook until wilted, about 5 minutes.
3. Add the chicken broth, cannellini beans, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until the soup has thickened slightly.
4. Stir in the heavy cream.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Spicy Rapini and Sausage Pasta
A flavorful and spicy pasta dish that combines the earthy sweetness of rapini with the savory heat of Italian sausage, all wrapped up in a rich tomato sauce.
Ingredients:
– 12 oz (340g) pasta of your choice
– 1 lb (450g) sweet Italian sausage, casings removed
– 2 cups (400g) rapini, chopped
– 2 cloves garlic, minced
– 1 can (28 oz/794g) crushed tomatoes
– 1 tsp (5mL) dried red pepper flakes
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, cook sausage over medium-high heat, breaking up with a spoon as it cooks, until browned and cooked through (about 5-7 minutes).
3. Add rapini, garlic, crushed tomatoes, red pepper flakes, salt, and pepper to the skillet. Cook for an additional 2-3 minutes.
4. Combine cooked pasta and sauce. If needed, add reserved pasta water to achieve desired consistency.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Roasted Rapini with Parmesan and Pine Nuts
Elevate your side dish game with this simple yet flavorful recipe, perfect for accompanying your favorite pasta dishes or serving as a snack.
Ingredients:
– 1 pound rapini (broccoli raab), trimmed
– 2 tablespoons olive oil
– 1/4 cup pine nuts, toasted
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a bowl, toss rapini with olive oil, salt, and pepper until well coated.
3. Spread rapini in a single layer on a baking sheet.
4. Roast for 15-20 minutes or until tender and slightly caramelized.
5. Sprinkle toasted pine nuts and Parmesan cheese over the roasted rapini.
6. Serve hot, garnished with additional Parmesan if desired.
Cooking Time: 15-20 minutes
Rapini and Ricotta Stuffed Shells
Elevate your pasta game with this creative take on traditional stuffed shells. The addition of rapini (also known as broccoli rabe) adds a punchy, slightly bitter flavor that pairs perfectly with the creamy ricotta filling.
Ingredients:
– 12 jumbo pasta shells
– 1 bunch rapini, chopped
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions; set aside.
3. In a skillet, heat olive oil over medium-high heat. Add chopped rapini and cook until tender, about 3-4 minutes. Season with salt and pepper to taste.
4. In a mixing bowl, combine ricotta cheese, Parmesan cheese, and beaten egg. Mix well.
5. Stuff each cooked pasta shell with the ricotta mixture, then top with the cooked rapini.
6. Place stuffed shells in a baking dish and bake for 20-25 minutes, or until the filling is set.
Cooking Time: 25 minutes
Rapini and Potato Hash with Fried Eggs
A hearty and satisfying breakfast or brunch option that combines the earthy flavors of rapini, potatoes, and crispy eggs.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 bunch rapini (broccoli raab), chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 large eggs
– Optional: garlic powder or red pepper flakes for added flavor
Instructions:
1. Preheat a non-stick skillet or cast-iron pan over medium-high heat.
2. Add the diced potatoes and cook for 5 minutes, stirring occasionally, until they start to brown.
3. Add the chopped rapini to the pan and continue cooking for another 5 minutes, stirring frequently, until both the potatoes and rapini are tender and lightly caramelized.
4. Crack in the eggs and scramble them into the potato-rapini mixture. Season with salt, pepper, and optional garlic powder or red pepper flakes.
5. Cook the eggs to desired doneness, about 3-4 minutes for over-easy or 5 minutes for fully cooked.
6. Serve the Rapini and Potato Hash with Fried Eggs hot, garnished with chopped fresh herbs if desired.
Cooking Time: Approximately 20 minutes.
Balsamic Glazed Rapini with Toasted Almonds
Elevate your vegetable game with this sweet and savory rapini dish, perfectly balanced by the tanginess of balsamic glaze and the crunch of toasted almonds.
Ingredients:
– 1 bunch of rapini (broccoli raab), trimmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup balsamic glaze
– Salt and pepper to taste
– 1/4 cup sliced almonds
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
3. Add rapini to the skillet in batches, cooking until tender and slightly caramelized, about 5 minutes per batch. Season with salt and pepper.
4. In a small bowl, whisk together balsamic glaze and a pinch of salt. Pour over cooked rapini and toss to coat.
5. Spread toasted almonds on a baking sheet and toast in the oven for 2-3 minutes, or until fragrant and lightly browned.
6. Serve glazed rapini with toasted almonds and garnish with fresh parsley leaves.
Cooking Time: 15-20 minutes
Rapini and Caramelized Onion Flatbread
Elevate your flatbread game with this delicious combination of slightly bitter rapini and sweet caramelized onions, all on a crispy crust.
Ingredients:
– 1 package flatbread dough (homemade or store-bought)
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 4 cups rapini (broccoli rabe), stems removed and leaves chopped
– Salt and pepper to taste
– Optional: 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the flatbread dough to desired thickness.
3. In a large skillet, heat olive oil over medium-low. Add onion and cook, stirring occasionally, for 20-25 minutes or until caramelized.
4. Add garlic and rapini to the skillet; cook, stirring frequently, for an additional 5 minutes.
5. Place the flatbread on a baking sheet and spread the onion-rapini mixture evenly over the top.
6. Season with salt and pepper to taste. If using Parmesan, sprinkle it over the top.
7. Bake for 12-15 minutes or until crust is golden brown.
Cooking Time: 30-40 minutes
Rapini and Chickpea Stir-Fry
This vibrant stir-fry brings together the earthy sweetness of rapini (broccoli raab) and the nutty flavor of chickpeas, all wrapped up in a savory sauce. Perfect as a side dish or added to your favorite protein for a quick and easy meal.
Ingredients:
– 1 bunch rapini, chopped
– 1 can chickpeas (15 oz), drained and rinsed
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chopped rapini and cook until tender, about 3-4 minutes.
3. Add the chickpeas, garlic, soy sauce, and honey. Stir-fry for an additional 2-3 minutes, until the flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with sesame seeds or chopped scallions if desired.
Cooking Time: 10-12 minutes
Rapini Pesto with Whole Wheat Spaghetti
Transform your pasta dish with the earthy flavors of rapini and rich pesto.
Ingredients:
– 8 oz whole wheat spaghetti
– 1 bunch rapini (broccoli raab), chopped
– 3 cloves garlic, minced
– 1/2 cup freshly made basil pesto
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped rapini and cook for 3-4 minutes or until tender but still crisp.
3. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
4. Stir in the basil pesto and reserved pasta water until well combined.
5. Combine the cooked spaghetti with the rapini mixture. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Braised Rapini with Garlic and Chili Flakes
This hearty side dish brings together the pungent flavors of rapini, garlic, and chili flakes for a bold and aromatic accompaniment to your favorite meals.
Ingredients:
– 1 pound rapini (broccoli raab), trimmed
– 3 cloves garlic, minced
– 1/4 teaspoon chili flakes
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/4 cup chicken broth
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and cook, stirring occasionally, until fragrant (about 1 minute).
3. Add the rapini and chili flakes; season with salt and pepper. Cook, stirring frequently, for 5 minutes or until the greens have wilted slightly.
4. Pour in the chicken broth and bring to a simmer. Cover the skillet and cook, stirring occasionally, for an additional 10-12 minutes or until the rapini is tender.
5. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 20-22 minutes
Rapini and Mushroom Risotto
This hearty risotto combines the earthy flavors of rapini (broccoli raab) and mushrooms with creamy Arborio rice, perfect for a comforting weeknight dinner.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1 bunch rapini, cleaned and chopped
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent, 3-4 minutes.
2. Add mushrooms and cook until tender, about 5 minutes.
3. Add rapini and cook until wilted, about 2-3 minutes.
4. In a separate pot, bring broth to a simmer. Keep warm.
5. In the skillet, add Arborio rice and cook for 1 minute.
6. Add white wine (if using) and cook until absorbed.
7. Add 1/2 cup warmed broth and stir until absorbed. Repeat process, adding broth in 1/2 cup increments, until rice is cooked, about 20-25 minutes.
8. Stir in butter and season with salt and pepper to taste.
9. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Rapini and Goat Cheese Quiche
A delicious and savory quiche that combines the earthy flavors of rapini (broccoli raab) with the tanginess of goat cheese. Perfect for brunch or a light dinner.
Ingredients:
– 1 9-inch pie crust
– 2 cups rapini, chopped
– 1/2 cup goat cheese, crumbled
– 1/2 cup grated cheddar cheese
– 1/4 cup heavy cream
– 2 large eggs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out pie crust and place in a 9-inch tart pan.
3. In a skillet, sauté rapini with a pinch of salt until tender. Set aside.
4. In a bowl, whisk together eggs, heavy cream, and a pinch of salt.
5. Sprinkle crumbled goat cheese and grated cheddar cheese evenly over the pie crust.
6. Add cooked rapini on top of cheese layer.
7. Pour egg mixture over the filling.
8. Bake for 35-40 minutes or until quiche is set and golden brown.
Cooking Time: 35-40 minutes
Rapini and Sweet Potato Grain Bowl
This nutritious bowl combines the earthy sweetness of roasted sweet potatoes with the slightly bitter flavor of rapini, all on a bed of fluffy grain. Perfect as a quick weeknight dinner or a healthy lunch.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 1 bunch of rapini, trimmed
– 1 cup cooked quinoa or brown rice
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (for added flavor)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add rapini and cook for 4-5 minutes or until slightly wilted.
4. In a separate pot, prepare cooked quinoa or brown rice according to package instructions.
5. Assemble the grain bowl by placing roasted sweet potatoes on top of the grain, followed by the rapini. Add crumbled feta cheese if desired.
6. Serve warm and enjoy!
Cooking Time: 30-40 minutes
Rapini and Italian Sausage Pizza
This hearty pizza combines the earthy flavor of rapini with the spicy kick of Italian sausage, all on a crispy crust. Perfect for a quick weeknight dinner or a casual gathering.
Ingredients:
– 1 lb pizza dough
– 1 lb Italian sausage, casings removed
– 2 cups rapini (broccoli rabe), chopped
– 1/4 cup grated Parmesan cheese
– 1 tsp olive oil
– Salt and pepper to taste
– 1/4 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Cook Italian sausage in a pan over medium-high heat, breaking apart with a spoon as it cooks.
4. Add chopped rapini and cook until wilted.
5. Spread cooked sausage and rapini mixture on the pizza crust, leaving a small border around edges.
6. Sprinkle Parmesan cheese and mozzarella cheese evenly over the top.
7. Drizzle with olive oil and season with salt and pepper to taste.
8. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: 15-20 minutes
Rapini and Cannellini Bean Salad
Elevate your salad game with this Italian-inspired combination of tender rapini, creamy cannellini beans, and tangy vinaigrette.
Ingredients:
– 1 bunch rapini (broccoli raab), trimmed
– 1 can cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup white wine vinegar
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Blanch the rapini for 3-5 minutes, or until tender but still crisp. Drain and rinse with cold water.
2. In a medium bowl, combine the cannellini beans, olive oil, garlic, salt, and pepper. Toss to coat.
3. In a large bowl, combine the cooled rapini, bean mixture, and white wine vinegar. Toss to combine, seasoning with additional salt and pepper if needed.
4. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Rapini and Sun-Dried Tomato Frittata
Rapini and Sun-Dried Tomato Frittata: A flavorful breakfast or brunch option that combines the bitterness of rapini with the sweetness of sun-dried tomatoes, all wrapped up in a creamy egg mixture.
Ingredients:
– 6 eggs
– 1 bunch rapini (broccoli raab), chopped
– 1/4 cup sun-dried tomatoes, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 tablespoon grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the chopped rapini and cook until wilted, about 3-4 minutes.
4. Add the sun-dried tomatoes and cook for an additional minute.
5. In a bowl, whisk together eggs and season with salt and pepper.
6. Pour the egg mixture over the rapini mixture in the skillet.
7. Sprinkle Parmesan cheese on top.
8. Transfer the skillet to the oven and bake for 15-20 minutes or until the eggs are set.
Cooking Time: 15-20 minutes
Rapini and Shrimp Scampi
This classic Italian-inspired dish combines succulent shrimp with the earthy sweetness of rapini (broccoli raab) in a savory white wine sauce. With its bright green color and subtle bitterness, rapini adds depth to this quick-cooking scampi recipe.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 bunches rapini (about 4 cups), trimmed
– 3 cloves garlic, minced
– 1/4 cup white wine
– 2 tablespoons butter
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook rapini until tender, about 3-5 minutes. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 30 seconds.
3. Add shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
4. Add white wine to the skillet, scraping up any browned bits. Simmer for 1 minute.
5. Stir in lemon juice and season with salt and pepper to taste.
6. Serve scampi over cooked rapini, garnished with parsley if desired.
Cooking Time: 12-15 minutes
Summary
Discover the versatility of rapini with these 18 flavorful recipes perfect for weeknights. From classic Italian dishes like Spicy Rapini and Sausage Pasta to creative twists like Rapini and Ricotta Stuffed Shells, there’s something for everyone. Try adding some garlic zing to your sautéed rapini or roasting it with parmesan and pine nuts for a delicious side dish. Or, go bold with recipes like Rapini and Goat Cheese Quiche or Rapini and Italian Sausage Pizza. Whether you’re looking for a quick weeknight meal or a special occasion recipe, these ideas will inspire your culinary creativity.
