What is rapini and how to use it?
Sautéed rapini is a simple side dish of Italian style broccoli. It is very nutritious, a tiny bit bitter, and definitely one of my favorite green vegetables. Use it in pasta and polenta dishes, too!
What is rapini called in other countries?
Rapini. In Italy, broccoli rabe is known by different names: in Naples it is known as friarielli; in Rome broccoletti; in Apulia cime di rapa (literally meaning "turnip tops"). It is also known as broccoli friarelli and sometimes broccoli di rape, rapi, or rapini. In Portugal and Spain they are called grelos .
Is rapini a type of broccoli?
Rapini is classified scientifically as Brassica rapa var. Ruvo. It is also known as broccoletti, broccoli raab, broccoli rabe, spring raab, and ruvo kale. Turnip and bok choy are a different variety (or subspecies) of this species.
Is rapini a turnip?
Rapini, also known as rabe, is a variety of turnip originating from the Mediterranean. The vegetable’s deep green leaves look similar to broccolini although its florets are smaller, and it produces edible yellow flowers. What does rapini taste like? Cooked rapini has a pungent, bitter flavor with a subtle nutty undertone.
What is rapini called in English?
Broccoli rabe or broccoli raab is a common name for rapini, a bright green cruciferous vegetable with edible leaves, buds, and stems. Though it appears similar to broccoli, broccolini, and Chinese broccoli, it is, in fact, most closely related to turnips.
What is another name for rapini?
Lastly, we have broccoli rabe, also known as rapini, which is not a broccoli derivative at all and is instead more closely related to the turnip. It's a bitter green, similar to a mustard green, with thin stalks, little buds, and lots and lots of leaves.
Is rapini a turnip?
Turnips are the true “Broccoli Raab”, also called Broccoli Rabe, or Rapini. “Rape” is the Italian name for turnip, and broccoli means something like flowering thing (in Mike's rustic Italian).
What kind of vegetable is rapini?
Also know as broccoli rabe or raab, rapini is a relative of the common broccoli you see most often at stores. Rapini is a favorite vegetable in Chinese and Italian cuisines and, according to the "Food Lover's Companion" by Sharon Tyler Herbst (Barron's, $14.95), it's related to both the cabbage and turnip families.
How do you eat rapini?
Rapini is an efficient vegetable with very little thrown away during preparation. The stem, leaves, and flowers are all perfectly edible. Cut off the stalks close to the end and discard. You'll find the leaves have a more pronounced bitter flavor while the stem and florets have a more delicate taste.
What are the benefits of eating rapini?
Aside from its culinary uses, rapini offers a range of health benefits. Rich in vitamins A, C and K, it also packs a high concentration of calcium, iron and potassium. Together, these nutrients help maintain healthy bones, regulate blood pressure and boost the immune system.
Can I eat rapini raw?
Like all vegetables, rapini can technically be eaten raw, although it is far more common (and tasty) to cook it before eating it. Here is a method of cooking rapini that also reduces its bitter flavor: First, give the rapini a wash under running water.
What do they call rapini in Italy?
cime di rapaIn Italian, rapini is called cime di rapa or broccoletti di rapa; in Naples, the green is often called friarielli.
Is kale similar to rapini?
In the case of kale, flowering is a very good thing. When flowering, the stems, flowers, and leaves of kale are juicy, flavorful, and called napini – not to be confused with rapini.
Is rapini healthier than broccoli?
A nutrition superstar, rapini satisfies more than 50% of your daily recommended value of vitamins C and A. It also delivers iron and vitamin K, which is important for bone strength. It's also just one step beneath regular broccoli (but in line with spinach) for protein content. Can you tell we're fans?
Do you eat rapini stalks?
You can eat all parts of rapini, although the stems usually take longer to cook than the rest of the plant. The rapini leaves have a slightly bitter taste, while the stems and buds offer a more delicate flavor.
How do you cook rapini so it's not bitter?
You can balance the bitterness by cooking it with lemon (sounds weird but the lemon tends to mellow out the bitterness in the broccoli rabe) or cream. The best way to reduce the bitterness is simply to cook broccoli rabe for a while. Like collards or turnip greens, it's almost impossible to overcook broccoli rabe.
What can I substitute broccoli rabe with?
Top Broccoli Rabe Substitutes. The top broccoli rabe substitutes may have spinach, kale, turnip greens, mustard greens, escarole, endive, chicory, and Chinese broccoli. Other options might include dandelion greens, collard greens, and broccolini.
Is rapini a Saag?
Place ALL saag ingredients into a saucepan, stir and bring to boil.
What does rapini taste like?
Cooked rapini has a pungent, bitter flavor with a subtle nutty undertone. People describe this vegetable as a cross between mustard greens and broccoli. The stem of a broccoli rabe contains a lot of the bitterness, while the buds and leaves are milder.
Rapini Vs Rabe Vs Broccolini
Let’s start with rapini and rabe: they’re both the same. Check out the table below to see how broccolini and rapini differ.
How to prepare rapini
Rapini is an efficient vegetable with very little thrown away during preparation. The stem, leaves, and flowers are all perfectly edible. Cut off the stalks close to the end and discard.
How to cook rapini
Blanching for 1 minute will take the harsh taste away but it will still be quite strong.
Health benefits
Rapini is a nutrition-packed vegetable, rich in iron, calcium, and potassium. It is also rich in vitamins A, C, and K. The nutritional goodness from rapini can help boost the immune system, improve bone density, and regulate blood pressure.
Final Words
Rapini is a dark green, leafy vegetable that is similar in appearance to broccolini but a lot more bitter in flavor. This bitter taste is great for balancing dishes. If you have a heavy meat dish, rapini will provide some fresh relief.
Health benefits of Rapini
The origin of Rapini is traced back to China as well as Mediterranean regions. It is closely associated to turnip than broccoli. In 1927, Rapini was brought to US by Italian immigrants, D’Arrigo brothers. One of the brothers noticed that the plant was growing in wild in California and was recognized from his homeland.
Health Benefits of Rapini
Rapini is a green leafy vegetable which has high content of calcium, pantothenic acid, good for breaking down fats, proteins and carbohydrates in foods to provide energy and rebuild muscles, tissues and organs. Similar to Brassica family members, Rapini is well known for its cancer prevention as well as counteracting properties.
Types of Rapini
The 40 day variety is ideal for earlier season, or even fast catch crops. Generates extremely earlier florets. Soft, delicious, turnip-like tops as well as buds; pointed, elongated, seriously divided leaves; huge buds; fine flavor; no effectiveness against heat stress; 40-70 cm tall. Sow within spring and also autumn and crop May or mid-October.
What Is Broccoli Rabe?
Broccoli rabe ( Brassica ruvo) is also called rapini, raab, or rabe (both pronounced "rahb"), bitter broccoli, and turnip broccoli. The Italian name cime di rape means "turnip tops" and in Italy it's also known as rapini or broccoleti di rapa, while friarelli is common in Naples.
Cooking With Broccoli Rabe
Broccoli rabe needs to be treated like a cooking green. Some bunches have more or larger florets that look like broccoli and these can be cooked along with the greens, adding great texture to the final dish. You will want to rinse it well with water and trim the very end of the stem, which can be a bit woody.
What Does It Taste Like?
Broccoli rabe is known for its bitter taste, but you'll also find a nutty earthiness from the leaves. While the stems hold a flavor similar to mustard greens, the buds are more like broccoli florets.
Broccoli Rabe Recipes
You will find broccoli rabe among the ingredients in Italian dishes, from pasta to soup, and it's often paired with Italian sausage. It can also be cooked and served as a side dish (commonly alongside pork). Balancing the bitterness against hearty or sweet flavors creates a satisfying and substantial meal.
Where to Buy Broccoli Rabe
Broccoli rabe is a cool weather vegetable that's at its best in fall, early winter, and early spring. Warm weather encourages the plant to bolt (or flower), which makes it even more bitter in flavor than usual. It's available in more and more stores but in some areas, you'll need to go to farmers markets, co-ops, or specialty stores to find it.
Storage
Store broccoli rabe in a loosely closed plastic bag in the crisper of the fridge. Fresh-from-the-market broccoli rabe should last up to a week when properly stored.
Broccoli Rabe vs. Chinese Broccoli
Broccoli rabe and Chinese broccoli are very similar vegetables. Both are from the Brassica genus, have edible stalks, leaves, and small florets, and are bitter in flavor. The two are often recommended as substitutes for one another. The biggest difference is that Chinese broccoli has a much thicker stem.
What is Rapini?
For those of you who don’t know what rapini are or what it looks like, it’s a type of Italian broccoli. It’s more leafy and with a little sharpness in its flavor than it’s American/British cousin. Also sometimes referred to as “rabe” (pronounced “rah-beh”) or “broccoli raab”, it is a green cruciferous vegetable.
Sautéed Rapini
recipe is one that is used by Italians all over Italy serves 4 as a side dish
How to Use or Serve Rapini
This makes a fantastic side for almost any dish. Next time you want to serve broccoli, spinach or green beans as a side, try rapini for a change. But don’t be shy; use rapini in sandwiches, like this porchetta (pork) panino!
Sauteed Rapini
Try this slightly bitter green as a side dish and I bet you're hooked after the first time you taste it! So nutritious as well as delicious.
Rapini Varieties
If you think rapini might be right for your sophisticated, complex taste buds, here are some popular, easy-to-find varieties to consider growing at home.
Variety Warning
The other thing to know when selecting rapini varieties is that there is a lot of confusion between rapini, broccolini, sprouting broccoli, and turnip greens.
How to Plant Rapini
Rapini is a Mediterranean vegetable that likes cool to warm weather and low humidity (e.g. Italy and coastal parts of California). But with a little extra care, you can grow it anywhere, and even in your greenhouse.
Caring for Rapini
Keep these plants well-watered at all times to ensure fast development. Like it’s near cousin the turnip, once it begins growing rapidly, rapini does have some short-term drought resistance. However, these plants become even more bitter if not watered regularly.
Companion Plants for Rapini
There’s not a lot of research on rapini companions in the garden. However, from my experience, I believe these are the best bets for companion planting with rapini:
Common Problems and Solutions for Growing Rapini
Although I have never seen any pests or diseases on my rapini, it is theoretically subject to all the same pests and diseases as other plants in the brassicas family like cabbage.
Harvesting and Storing Rapini
Rapini can be harvested repeatedly for its leaves similar to kale and mustard. However, most people wait for it to produce the flowering heads that look like broccoli.
How to choose the best bunch of rapini
Look for bunches of rapini that have shorter firm stalks with buds that are still unopened. You want to avoid bunches that look wilted, have yellowing leaves or buds that look like they have opened or flowered.
how to make sautÉed rapini
There was a little Italian bakery I used to go to for lunch when I used to work at the newsipaper. They had a lunch counter and the lady there made the best rapini in the universe. It was so good it sold out every single day so getting there before the lunch rush was a must if you wanted any.
What is the trick to cooking rapini so it is not bitter?
The chef at the Italian bakery I used to frequent that had the best ever rapini told me it is cooking it with a little bit of water that helps to flush out the bitterness. This is why I like to add a 1/2 cup of water and let the rapini steam.
Sautéed Rapini Recipe
A simple Sautéed Rapini Recipe made with just a few simple ingredients you are sure to have in your home any day of the week. Olive oil, garlic, Italian Seasoning and some chili peppers if you like things a little spicy. A great side dish that goes perfect with Italian meatballs, pasta, chicken or beef.
