This Sautéed Rapini with Olives, Lemon and Garlic is a vibrant, rustic side dish that captures the essence of Mediterranean cooking — bold, simple, and deeply flavorful. Bitter rapini (also known as broccoli rabe) is balanced beautifully by briny oil-cured olives, sweet caramelized onions, and bright lemon zest. Finished with a splash of white wine and fresh herbs, it’s a dish that pairs perfectly with grilled meats, seafood, or crusty bread as a rustic antipasto.
INGREDIENTS:
1 bunch rapini, stems removed and rinsed
1 lemon, zest removed and reserved, and juiced
½ cup oil-cured olives, pitted and sliced lengthwise into ¼ inch strips
½ brown onion, peeled and finely diced
2-3 cloves garlic, peeled and de-germed, minced
½ cup white wine
salt and pepper to taste
2-3 tablespoons olive oil, or as needed
1 tablespoon fresh oregano, chopped, or sage leaves cut into slivers.
METHOD:
Slice or finely dice the lemon zest. Taste a small piece — if it’s bitter, blanch it briefly. (If using a Meyer lemon, you can skip this step.) Bring a small pan of water to a boil. Blanch the zest for 15–20 seconds, then drain and rinse under cold water.
In a 10-inch sauté pan, bring salted water to a boil. Add the rapini and blanch just until wilted and bright green, about 1–2 minutes. Drain, rinse with cold water, and squeeze out excess moisture. Roughly chop and set aside.
Wipe out the pan and heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
Stir in the olives and cook for 1 minute, then add the garlic and herbs. Cook until the garlic is fragrant and translucent, about 1 minute more. Add the lemon zest and stir to combine.
Add the chopped rapini and toss to coat in the aromatics. Drizzle with a little more oil if needed. Pour in the white wine and cook, stirring, until reduced by about 80% and the mixture is nearly dry.
Drizzle with lemon juice, season with salt and pepper, and stir well. Serve warm as a side dish or spooned onto grilled bread for a flavorful bruschetta.
CHEF’S NOTES:
This dish is equally delicious warm or at room temperature. Try substituting capers for olives or finishing with shaved Parmesan for extra richness.
YIELD: Serves 4
SOURCE: Chef Andrew E Cohen
