This is a hearty dish, a great way to get your greens! If you'd like you can try substituting chopped kale for the rapini. Enjoy!
Rapini is a slightly bitter cooking green that has long been popular in Italy, also known as broccoli rabe.
My husband loved this dish. It was very easy. Next time, I won't boil the Broccoli Rabe for the whole 12 minutes. It seemed to get a little soggy. Next time I will only boil for 8 minutes. - 05 Apr 2002 (Review from Allrecipes US | Canada)
This was excellent. I made only a few changes to turn it into a pasta dish, and it was the best supper we've had recently. I cooked radiatore pasta in salted water, saved the water for cooking the broccoli rabe, and set the pasta aside. I used hot ground Italian sausage and added a few teaspoons of fennel seed. I followed the rest of the directions as written and tossed the broccoli rabe and sausage with the pasta right before serving. My whole family raved, from my husband down to my 2-year-old son. Yum! - 01 Mar 2008 (Review from Allrecipes US | Canada)
I modified this recipe to: rough chopped rabini stems and cooked for 6 minutes seperately from the green leafy part. I then rough chopped the green leafy part and blached in hot water. I thoroughly drained the rabini before adding into oil mixture. The result was a better looking dish. - 07 Aug 2005 (Review from Allrecipes US | Canada)