If you’re looking to elevate your meal with a side dish that’s both healthy and full of character, rapini is an excellent, often underrated choice. Serving rapini (broccoli rabe) as a side dish is a great idea for several compelling reasons:
1. Bold, balanced flavour
Rapini has a pleasantly bitter, earthy taste that adds depth and contrast to rich or savoury main dishes. By blanching it first and then sautéeing it with garlic, olive oil and chili flakes (or even a touch of lemon), its bitterness mellows, creating a flavourful, complex side that complements roasted meats, pasta or grilled fish beautifully.
2. Nutritional powerhouse
Rapini is packed with nutrients – high in vitamins A, C, and K, as well as calcium, iron and fiber. It’s a smart choice if you’re aiming for a nutrient-dense meal without adding heavy calories.
3. Quick to prepare
This leafy green cooks quickly – typically sautéed or blanched and then tossed with olive oil and seasonings in under 10 minutes. It’s ideal for weeknight dinners when time is short.
4. Great Textural Contrast
Its mix of tender leaves, small florets and firm stems adds texture to the plate. This contrast plays well alongside creamy or soft dishes like polenta, risotto, or mashed potatoes.
5. Versatile Pairing
Rapini pairs well with a variety of cuisines – Italian (especially this Meatball Lasagna or Spaghetti Cacio e Pepe), Mediterranean (like this Baked Salmon With Gremolata Crust recipe), or even Asian, like this Honey Soy Salmon recipe.
6. Seasonal Appeal
Rapini is a cool-weather green, often at its best in fall and spring. Serving it as a side dish can add seasonal freshness to your plate and support local or farmers market sourcing.
Rapini With Garlic and Chilies
Ingredients
- 1 bunch rapini trimmed and washed
- ¼ cup extra-virgin olive oil
- 3 cloves garlic thinly sliced
- 2 anchovy fillets chopped (optional)
- 2 tsp jarred Calabrian chilies in oil or 1 red finger chili chopped
- ¼ tsp kosher salt
Instructions
- Bring large pot of salted water to a boil. Add rapini and cook until tender, 2 to 3 minutes. Drain.
- In large skillet, heat oil over medium. Add garlic and cook until golden, about 1 minute. Add anchovies (if using) and chilies and cook until fragrant, 30 to 45 seconds. Add rapini and salt and cook over medium-low, stirring, until very tender and water has evaporated, 6 to 8 minutes.
- Transfer to platter and drizzle with more olive oil and chilies if desired.
