Broccoli rape is a very popular vegetable these days… I see it on restaurant menus all the time. In Italy, it’s called “cime di rape” or “rapini”. That took me a little while to figure out while I was living in Firenze!
Rapini is a source of vitamins A, C, K, as well as potassium, calcium, and iron. So mangia!
There are so many different ways you can make broccoli rape. You can do it in a pan with garlic and olive oil, or steam it, or… you can make it like my Calabrese grandmother and make it into a stewed vegetable with onion and yummy broth. It may sound odd, but it’s so good! This recipe is brought to you straight from Soveria Mannelli in Catanzaro, Italia.
- 1 bunch of broccoli rape
- Olive oil
- Salt & pepper
- 1 medium onion, chopped into medium sized slices
- Crushed red pepper
Fill a pasta pot with about 1 inch of water and bring to a boil.
Chop the ends off of the broccoli rape. You can keep some of the end on, but not too much.
Add the broccoli rape and chopped onion into the boiling water. Drizzle with about 3 tablespoons of olive oil, then season with salt, pepper, and crushed red pepper to taste. Make sure you add enough salt, but not too much – I recommend about 2-3 tablespoons.
Let cook in the boiling water for 5-8 minutes until the broccoli rape has turned a dark shade of green and until the stems are very tender.
Serve in a bowl with some of the broth. You also can add some fresh ground black pepper.