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Broccoli Rapini


Nothing like walking into Nonna's house as a child after school to find this simmering on the stove. Fresh from the garden, in between a soup and a stew--oh my gosh! Ohh so good. It made everything seem better. This and a nice bread to sop up all of these lovely juices--oh yes, pure Italian comfort food at its finest! Buon appetito!


  • 2 bunches broccoli rabe

  • 7 cloves garlic

  • 1/2 cup raisins (golden or black)

  • Chicken broth (enough to cover your greens)

  • 1 to 1/2 tbs olive oil

  • 2 cups cooked cannellini beans


  • Sauté garlic in olive oil on the bottom of a saucepan till translucent

  • Clean and discard stems off broccoli rapini; leave the florets and all the leaves

  • Add your chicken broth to cover greens

  • Add your raisins and cooked cannellini beans

  • Cook on med/low for about 1/2 hr to 45 min until leaves are soft and dish is fragrant.

  • Serve with a nice, fresh, warm sourdough bread, and for an extra kick of spice and flavor you can add some hot Italian pepper.

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