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How to Cook Rapini

author image Joshua McCarron
Joshua McCarron has been writing both online and offline since 1995. He has been employed as a copywriter since 2005 and in that position has written numerous blogs, online articles, websites, sales letters and news releases. McCarron graduated from York University in Toronto with a bachelor's degree in English.
How to Cook Rapini
A pile of raw rapini. Photo Credit bhofack2/iStock/Getty Images

Rapini is a green vegetable that is sometimes called Italian broccoli. It has a long stem with small buds and small, thin leaves, and originated in the Mediterranean. You can eat all parts of rapini, although the stems usually take longer to cook than the rest of the plant. The rapini leaves have a slightly bitter taste, while the stems and buds offer a more delicate flavor. Rapini is a suitable addition to several different dishes.

Step 1

Select rapini that is slender and firm to the touch, with a bright green color and not many opened buds.

Step 2

Trim off the bottom ¼-inch of the rapini stem with a sharp knife. Remove the stems from the leaves and buds with your knife.

Step 3

Bring a pot of water to a boil and add the stems to the water. Allow them to cook for about six minutes, until tender but still with texture.

Step 4

Add the rapini leaves and buds with about two to three minutes left in the cooking time.

Step 5

Remove the rapini from the pot and serve as a side dish or cut up and add to pasta, rice, omelets, mashed potatoes or quiche.

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