20 Delicious Rapini Recipes for Every Season

Welcome to a world where rapini isn’t just a side dish but the star of your meal, no matter the season! Whether you’re whipping up a quick weeknight dinner, craving some seasonal greens, or in need of comfort food that packs a nutritious punch, we’ve got you covered. Dive into our roundup of 20 Delicious Rapini Recipes that promise to delight your taste buds all year round. Let’s get cooking!

Garlic Sauteed Rapini with Lemon Zest

Brighten up your dinner table with this vibrant Garlic Sauteed Rapini with Lemon Zest, a dish that balances bitterness with a fresh citrus kick.

Ingredients

• 1 bunch rapini, trimmed and chopped into 2-inch pieces
• 3 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• Zest of 1 lemon
• 1 tablespoon lemon juice

Instructions

1. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
2. Add rapini to the skillet, tossing to coat in the oil. Sprinkle with salt and continue to sauté for 5 minutes, until the rapini is bright green and tender.
3. Remove from heat and stir in lemon zest and lemon juice, tossing to combine evenly.

The quick sauté preserves the rapini’s crisp texture, while the lemon zest adds a bright contrast to its natural bitterness—perfect for those who love a dish with character.

Tip: For an extra layer of flavor, finish with a sprinkle of grated Parmesan cheese just before serving.

Creamy Rapini and Potato Soup

Warm up your kitchen with this comforting Creamy Rapini and Potato Soup, a perfect blend of earthy greens and hearty potatoes in a velvety broth.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bunch rapini, chopped (about 4 cups)
• 2 large potatoes, peeled and diced
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in rapini and potatoes, cooking for another 5 minutes until the rapini starts to wilt.
3. Pour in vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
5. Stir in heavy cream and Parmesan cheese until well combined. Heat through for another 2 minutes.

The magic of this soup lies in the contrast between the creamy texture and the slight bitterness of the rapini, balanced beautifully by the richness of the Parmesan.

Tip: For an extra layer of flavor, toast some crusty bread rubbed with garlic to serve alongside your soup.

Rapini and Sausage Pasta

Looking for a hearty dish that combines the peppery bite of rapini with the savory depth of sausage? This Rapini and Sausage Pasta is a weeknight winner that’s as flavorful as it is comforting.

Ingredients

• 8 oz. penne pasta
• 1 lb. Italian sausage, casings removed
• 1 bunch rapini, trimmed and chopped
• 3 cloves garlic, minced
• 1/4 tsp. red pepper flakes
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add the minced garlic and red pepper flakes to the skillet, stirring for 1 minute until fragrant.
4. Toss in the chopped rapini, stirring occasionally until wilted, about 3 minutes.
5. Combine the cooked pasta with the sausage and rapini mixture in the skillet. Add the reserved pasta water a little at a time to loosen the sauce as needed.
6. Stir in the grated Parmesan cheese, then season with salt and pepper to taste.

The magic of this dish lies in the balance between the spicy sausage and the bitter greens, all brought together with a silky Parmesan sauce. It’s a simple yet sophisticated flavor profile that feels special any night of the week.

Tip: For an extra kick, increase the red pepper flakes to 1/2 tsp. and add a squeeze of lemon juice before serving.

Roasted Rapini with Parmesan Cheese

Roasted rapini with Parmesan cheese transforms this slightly bitter green into a crispy, savory side dish that’s irresistibly easy to make.

Ingredients

• 1 bunch rapini (about 1 lb), trimmed and washed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1/2 tsp red pepper flakes (optional)

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the rapini with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread it out on the prepared baking sheet in a single layer.
3. Roast for 15 minutes, then sprinkle with 1/4 cup grated Parmesan cheese and 1/2 tsp red pepper flakes if using. Return to the oven for another 5 minutes, or until the cheese is melted and the rapini is tender with crispy edges.

The magic of this dish lies in the contrast between the crispy Parmesan crust and the tender, slightly bitter rapini beneath—a combo that’s sure to win over even the skeptics.

Tip: For an extra flavor boost, try adding a squeeze of fresh lemon juice right before serving.

Rapini and Ricotta Stuffed Shells

These Rapini and Ricotta Stuffed Shells are a delightful twist on the classic stuffed pasta, offering a perfect balance of creamy and slightly bitter flavors that will elevate your dinner table.

Ingredients

• 20 jumbo pasta shells
• 1 bunch rapini, chopped (about 2 cups)
• 15 oz ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
2. In a skillet over medium heat, heat 1 tbsp olive oil. Add the chopped rapini and minced garlic, sautéing for about 5 minutes until the rapini is wilted. Remove from heat and let cool slightly.
3. In a mixing bowl, combine the ricotta cheese, grated Parmesan, beaten egg, 1/2 tsp salt, and 1/4 tsp black pepper. Stir in the sautéed rapini and garlic until well mixed.
4. Spread 1 cup of marinara sauce at the bottom of a baking dish. Stuff each cooked pasta shell with the ricotta and rapini mixture, placing them seam side up in the dish.
5. Pour the remaining 1 cup of marinara sauce over the stuffed shells, then sprinkle with 1/2 cup shredded mozzarella cheese.
6. Bake at 375°F for 25 minutes, or until the cheese is bubbly and golden.

The combination of creamy ricotta with the slight bitterness of rapini creates a sophisticated flavor profile that’s surprisingly simple to achieve.

Tip: For an extra crispy top, broil the stuffed shells for the last 2-3 minutes of baking.

Spicy Rapini and Garlic Pizza

Spice up your pizza night with this Spicy Rapini and Garlic Pizza, a bold twist on the classic that brings a delightful kick to your table.

Ingredients

• 1 pound pizza dough
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 bunch rapini, trimmed and chopped
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 475°F. If you have a pizza stone, place it in the oven to heat up.
2. Roll out the pizza dough on a floured surface to your desired thickness. Transfer to a pizza peel or baking sheet lined with parchment paper.
3. Brush the dough with 1 tablespoon of olive oil. Sprinkle minced garlic evenly over the dough.
4. In a bowl, toss the rapini with the remaining 1 tablespoon of olive oil, red pepper flakes, and salt. Spread the rapini mixture over the pizza dough.
5. Top with mozzarella and Parmesan cheeses.
6. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

The combination of spicy rapini and garlic creates a pizza that’s not just about the heat but also about the depth of flavors, making every bite a complex taste experience.

Tip: For an extra crispy crust, bake the pizza directly on the pizza stone for the last 5 minutes of cooking.

Rapini and White Bean Stew

Warm up your kitchen with this hearty Rapini and White Bean Stew, a comforting dish that blends the earthy flavors of rapini with creamy white beans in a savory broth.

Ingredients

• 1 bunch rapini (about 1 lb), trimmed and chopped
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups vegetable broth
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 tbsp lemon juice

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
2. Stir in garlic, red pepper flakes, salt, and black pepper. Cook for 1 minute until fragrant.
3. Add rapini to the pot and cook for 2 minutes, stirring occasionally.
4. Pour in vegetable broth and bring to a simmer. Cook for 10 minutes, until rapini is tender.
5. Add white beans and lemon juice. Simmer for another 5 minutes to blend flavors.

The slight bitterness of rapini pairs beautifully with the creamy beans and spicy undertones, making this stew a standout dish for any season.

Tip: For an extra layer of flavor, top with grated Parmesan cheese before serving.

Rapini Pesto with Toasted Pine Nuts

Transform the slightly bitter rapini into a vibrant, nutty pesto that’s perfect for pasta, sandwiches, or as a dip. This Rapini Pesto with Toasted Pine Nuts is a game-changer for your green sauce repertoire.

Ingredients

• 1 bunch rapini, tough stems trimmed
• 1/3 cup pine nuts
• 2 garlic cloves
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add rapini and blanch for 2 minutes until bright green. Drain and rinse under cold water.
2. In a small skillet over medium heat, toast pine nuts for 3-4 minutes, stirring frequently, until golden. Let cool slightly.
3. In a food processor, combine blanched rapini, toasted pine nuts, garlic cloves, Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until finely chopped.
4. With the processor running, slowly drizzle in olive oil until the pesto is smooth and well combined. Taste and adjust seasoning if necessary.

The magic of this pesto lies in the balance of rapini’s bitterness with the richness of pine nuts and Parmesan, creating a depth of flavor that’s irresistibly complex.

Tip: For a smoother pesto, blanch the rapini a minute longer. For more texture, pulse the ingredients less.

Rapini and Chicken Stir Fry

Looking for a quick, flavorful weeknight dinner? This Rapini and Chicken Stir Fry brings a delightful bitterness from the greens, perfectly balanced with savory chicken and a hint of garlic.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 bunch rapini (about 8 oz), trimmed and chopped into 2-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
3. Add the rapini to the skillet, stirring to coat with the oil and garlic. Cook for 2-3 minutes until the greens start to wilt.
4. Return the chicken to the skillet. Add the soy sauce and sugar, stirring well to combine. Cook for another 2 minutes until everything is heated through and the rapini is tender but still bright green. Season with salt to taste.

The magic of this dish lies in the rapini’s slight bitterness, which contrasts beautifully with the sweet and savory sauce clinging to the tender chicken.

Tip: For an extra crunch, sprinkle with toasted sesame seeds before serving.

Rapini and Goat Cheese Quiche

This Rapini and Goat Cheese Quiche is a delightful twist on the classic, offering a perfect balance of earthy greens and creamy cheese in every bite.

Ingredients

• 1 pre-made pie crust
• 1 bunch rapini, trimmed and chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 4 ounces goat cheese, crumbled
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F. Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork. Bake for 10 minutes, then set aside to cool.
2. Heat olive oil in a skillet over medium heat. Add rapini and sauté until just wilted, about 5 minutes. Remove from heat and let cool slightly.
3. In a large bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until well combined.
4. Spread the sautéed rapini evenly over the bottom of the pre-baked pie crust. Sprinkle crumbled goat cheese on top. Pour the egg mixture over the rapini and cheese.
5. Bake at 375°F for 35-40 minutes, or until the quiche is set and the top is lightly golden. Let cool for 10 minutes before slicing.

The combination of slightly bitter rapini with the tangy goat cheese creates a sophisticated flavor profile that’s surprisingly simple to achieve.

Tip: For an extra crispy crust, brush the edges with a little beaten egg before baking.

Rapini with Anchovies and Chili Flakes

Bring a bold, savory kick to your weeknight dinners with this Rapini with Anchovies and Chili Flakes recipe—it’s a simple dish that packs a punch of flavor.

Ingredients

• 1 bunch rapini, trimmed
• 3 tbsp olive oil
• 4 anchovy fillets, chopped
• 1/2 tsp chili flakes
• 2 garlic cloves, minced
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the rapini and blanch for 2 minutes, then drain and set aside.
2. Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 chopped anchovy fillets and cook for 1 minute, stirring until they melt into the oil.
3. Add 2 minced garlic cloves and 1/2 tsp chili flakes to the skillet, cooking for another minute until fragrant.
4. Toss in the blanched rapini, stirring to coat evenly with the anchovy and chili oil. Season with 1/4 tsp salt and 1/4 tsp black pepper, then cook for 3-4 minutes until the rapini is tender and the flavors are well combined.

The magic of this dish lies in how the anchovies dissolve into a rich, umami-packed sauce that clings to every bite of the slightly bitter rapini, with just the right amount of heat from the chili flakes.

Tip: For an extra layer of flavor, finish the dish with a squeeze of lemon juice or a sprinkle of grated Parmesan cheese.

Rapini and Mushroom Risotto

Warm up your kitchen with this creamy Rapini and Mushroom Risotto, a dish that balances the earthy flavors of mushrooms with the slight bitterness of rapini for a comforting meal.

Ingredients

• 1 bunch rapini, trimmed and chopped
• 8 oz cremini mushrooms, sliced
• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable stock, kept warm
• 1/2 cup dry white wine
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large pan, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
2. Add mushrooms and rapini, cooking until the vegetables are softened, about 5 minutes. Remove from pan and set aside.
3. In the same pan, melt 2 tbsp butter over medium heat. Add Arborio rice, stirring to coat, and toast for 2 minutes.
4. Pour in white wine, stirring until absorbed. Begin adding warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
5. After about 18 minutes, when the rice is al dente and the mixture is creamy, stir in the cooked vegetables, remaining 1 tbsp butter, Parmesan cheese, salt, and pepper. Cook for another 2 minutes to combine flavors.

The key to this risotto’s depth of flavor lies in the slow addition of stock, which coaxes out the rice’s natural creaminess while keeping the rapini and mushrooms vibrant.

Tip: For an extra layer of flavor, toast the Arborio rice until it’s lightly golden before adding the wine.

Rapini and Sweet Potato Hash

Wake up your morning with this vibrant Rapini and Sweet Potato Hash, a dish that balances earthy greens with the natural sweetness of potatoes for a breakfast that’s as nutritious as it is delicious.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 bunch rapini (about 8 oz), trimmed and chopped into 1-inch pieces
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• 2 large eggs

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sweet potatoes, 1/4 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 10 minutes until the potatoes start to soften.
2. Add the remaining 1 tbsp olive oil, rapini, 1/4 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes to the skillet. Cook for another 5 minutes, stirring frequently, until the rapini is wilted and the sweet potatoes are tender.
3. Make two wells in the hash and crack an egg into each. Cover the skillet and cook for 3-4 minutes until the egg whites are set but the yolks are still runny.

The contrast between the crispy sweet potatoes and the creamy egg yolks makes every bite of this hash a delightful experience.

Tip: For an extra kick, drizzle with hot sauce before serving.

Rapini and Bacon Frittata

Wake up your morning with this hearty Rapini and Bacon Frittata, a perfect blend of savory bacon and slightly bitter rapini for a breakfast that feels gourmet but is surprisingly simple to make.

Ingredients

• 6 large eggs
• 1/4 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 slices bacon, chopped
• 1 cup chopped rapini (broccoli rabe)
• 1/2 cup shredded Parmesan cheese
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
2. In a 10-inch oven-safe skillet, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the skillet.
3. Add the chopped rapini to the skillet and sauté in the bacon fat until just tender, about 3 minutes.
4. Pour the egg mixture over the rapini, then sprinkle the cooked bacon and Parmesan cheese evenly over the top.
5. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.

The magic of this frittata lies in the contrast between the crispy bacon and the tender rapini, all held together by the creamy, cheesy eggs. It’s a breakfast that’s as satisfying to make as it is to eat.

Tip: For an extra flavor boost, try adding a pinch of red pepper flakes to the egg mixture before baking.

Rapini and Shrimp Scampi

Brighten up your dinner table with this vibrant Rapini and Shrimp Scampi, a dish that marries the peppery bite of rapini with succulent shrimp in a garlicky, buttery sauce.

Ingredients

• 1 bunch rapini, trimmed and chopped into 2-inch pieces
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. In a large skillet, melt 2 tbsp butter over medium heat. Add rapini and sauté for 3 minutes until bright green and slightly tender. Remove from skillet and set aside.
2. In the same skillet, add remaining 1 tbsp butter, garlic, and red pepper flakes. Cook for 1 minute until fragrant.
3. Add shrimp to the skillet and cook for 2 minutes per side until pink and opaque.
4. Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
5. Return rapini to the skillet, tossing to combine with the shrimp and sauce. Season with salt and black pepper. Cook for an additional 1 minute to heat through.
6. Sprinkle with chopped parsley before serving.

The magic of this dish lies in the contrast between the tender shrimp and the slightly bitter rapini, all brought together by a rich, garlic-infused sauce.

Tip: For an extra touch of elegance, serve this scampi over a bed of angel hair pasta or with a side of crusty bread to soak up the delicious sauce.

Rapini and Lentil Salad

This Rapini and Lentil Salad is a hearty, nutrient-packed dish that brings a delightful crunch and earthy flavors to your table, perfect for a quick lunch or a side at dinner.

Ingredients

• 1 cup dried green lentils, rinsed
• 1 bunch rapini (about 1 lb), trimmed and chopped
• 2 tbsp olive oil
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup crumbled feta cheese

Instructions

1. In a medium saucepan, cover the lentils with 2 inches of water. Bring to a boil, then reduce heat and simmer for 20 minutes until tender. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the rapini and sauté for 5 minutes until bright green and slightly tender. Remove from skillet and set aside.
3. In the same skillet, heat the remaining 1 tbsp olive oil. Add the red onion and garlic, sautéing for 3 minutes until softened.
4. Combine the cooked lentils, rapini, and onion mixture in a large bowl. Season with 1 tsp salt and 1/2 tsp black pepper. Drizzle with lemon juice and toss gently to combine.
5. Sprinkle the salad with crumbled feta cheese before serving.

The contrast between the tender lentils and the crisp rapini, paired with the tangy feta, makes this salad a standout dish that’s as satisfying as it is healthy.

Tip: For an extra flavor boost, toast the lentils in a dry skillet for a few minutes before boiling to enhance their nutty taste.

Rapini with Garlic Butter and Breadcrumbs

Rapini, also known as broccoli rabe, gets a delicious makeover with crispy breadcrumbs and aromatic garlic butter in this simple yet flavorful side dish.

Ingredients

• 1 bunch rapini, trimmed
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1 tablespoon lemon juice

Instructions

1. Bring a large pot of salted water to a boil. Add the rapini and cook for 2 minutes until bright green. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the garlic and cook for 1 minute until fragrant.
3. Add the breadcrumbs, salt, and red pepper flakes to the skillet. Cook, stirring frequently, for 3 minutes until the breadcrumbs are golden and crispy.
4. Add the blanched rapini to the skillet and toss to coat evenly with the garlic butter breadcrumbs. Cook for another 2 minutes to warm through.
5. Remove from heat and drizzle with lemon juice. Toss once more before serving.

The contrast between the tender rapini and the crunchy breadcrumbs, with a hint of spice from the red pepper flakes, makes this dish a standout side that pairs beautifully with grilled meats or pasta.

Tip: For an extra crunch, toast the breadcrumbs in a dry skillet before adding them to the garlic butter.

Rapini and Tomato Braised Chicken

This Rapini and Tomato Braised Chicken is a hearty, flavor-packed dish that brings a little Italian flair to your weeknight dinner table.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 1 tablespoon olive oil
• 1 bunch rapini, trimmed and chopped
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1/2 cup chicken broth
• 1 tablespoon balsamic vinegar

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add to the skillet skin-side down and cook for 5-7 minutes until golden brown. Flip and cook for another 3 minutes. Remove from skillet and set aside.
2. In the same skillet, add rapini, cherry tomatoes, and garlic. Sprinkle with remaining salt, black pepper, and red pepper flakes. Sauté for 2-3 minutes until the rapini starts to wilt.
3. Return chicken to the skillet, nestling it among the vegetables. Pour in chicken broth and balsamic vinegar. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, or until chicken is cooked through.
4. Uncover and simmer for an additional 5 minutes to reduce the sauce slightly. Serve hot.

The combination of bitter rapini, sweet tomatoes, and tangy balsamic creates a beautifully balanced dish that’s as nutritious as it is delicious.

Tip: For an extra layer of flavor, sprinkle with grated Parmesan cheese before serving.

Rapini and Caramelized Onion Tart

This Rapini and Caramelized Onion Tart is a savory delight that combines the slight bitterness of rapini with the sweet depth of caramelized onions, all nestled in a flaky crust.

Ingredients

• 1 pre-made pie crust
• 1 bunch rapini, trimmed and chopped
• 2 large onions, thinly sliced
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1/2 cup heavy cream

Instructions

1. Preheat your oven to 375°F. Roll out the pie crust and fit it into a 9-inch tart pan. Prick the bottom with a fork and bake for 10 minutes. Set aside.
2. In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the onions, 1 tsp sugar, and 1/4 tsp salt. Cook, stirring occasionally, for 20 minutes until golden and caramelized.
3. In the same skillet, add the remaining 1 tbsp olive oil and the rapini. Cook for 5 minutes until wilted. Season with the remaining 1/4 tsp salt and 1/4 tsp black pepper.
4. Spread the caramelized onions over the pre-baked crust. Top with the rapini and sprinkle with Parmesan cheese.
5. In a bowl, whisk together the eggs and heavy cream. Pour over the tart filling.
6. Bake for 25 minutes until the filling is set and the crust is golden. Let cool for 5 minutes before slicing.

The contrast between the sweet onions and bitter rapini, with the creamy custard, makes this tart a standout dish that’s perfect for brunch or a light dinner.

Tip: For an extra flavor boost, add a pinch of red pepper flakes to the rapini while cooking.

Rapini and Beef Stir Fry with Oyster Sauce

This Rapini and Beef Stir Fry with Oyster Sauce is a quick, flavorful dish that brings a delightful bitterness from the rapini, balanced perfectly by the savory depth of oyster sauce.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 1 bunch rapini, trimmed and cut into 2-inch pieces
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1/4 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the beef and stir fry until just browned, about 3-4 minutes. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add garlic and red pepper flakes, stirring for about 30 seconds until fragrant.
3. Add rapini to the skillet along with 1/4 cup water. Cover and let steam for 2 minutes, then uncover and stir fry for another 2 minutes until the rapini is tender but still bright green.
4. Return the beef to the skillet. Add oyster sauce, soy sauce, and sugar, stirring well to combine everything. Cook for another minute until everything is heated through and well coated with the sauce.

The magic of this dish lies in the contrast between the tender beef and the slightly crunchy rapini, all brought together by the rich, umami-packed oyster sauce.

Tip: For an extra kick, add an additional 1/2 tsp of red pepper flakes or serve with sliced fresh chili on the side.

Conclusion

We hope this roundup of 20 delicious rapini recipes inspires you to explore the versatility of this vibrant green throughout the seasons. Whether you’re a rapini rookie or a seasoned pro, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access to these tasty ideas. Happy cooking!

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