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Rapini and Beans

Rapini — also known as broccoli rabe — is a leafy vegetable related to turnips. The Italian name “Cime di Rapa” literally means "turnip tops" and it is commonly used in the cuisine of the Southern regions of the country.

Rapini are very tasty and slightly bitter. They taste similar to mustard or turnip greens. And this recipe is absolutely delicious and so easy to make. Just make sure to use good quality olive oil and serve it with some toasted crusty bread.

If you cannot find Rapini at your local grocery store, simply swap them with Mustard or Turnip Greens.



  • 2 bunches of Rapini (or Mustard/Turnip Greens)

  • 1 can of Red Kidney Beans or Cannellini Beans (rinsed and drained)

  • 1 tbsp of Olive Oil

  • 2 garlic cloves (divided in 2 parts)

  • ½ tsp of crushed red pepper

  • Salt and Pepper to taste


  1. Start selecting the soft leaves of the rapini, and discarding the tough stem. Now wash the leaves under running water and drain them in a colander.

  2. Bring a large pot of water to boil. Add 1 tsp of salt and then the rapini. Let it cook for about 7 minutes. Drain and let cool in a colander.

  3. Once the rapini cools off, heat 1 tbsp of olive oil in a large pan. Add the garlic cloves and the crushed pepper.  

  4. When the garlic turns gold, add the rapini and let cook for 5 minutes, stirring often. 

  5. Finally, add the beans. Season with salt and pepper and cook for 3 minutes more, stirring often.

  6. Serve warm, add some cheese if you’d like, and accompany with some good toasted bread.


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