Broccoli di rapi, also called broccoli rabe or rapini, is not the same as broccoli, broccolini or baby broccoli. It’s quite bitter and is related to the mustard green family, with small edible, yellow flowers. I like to serve it as part of a stew with bacon and red kidney beans, perfect for a lunch or as a side dish.

Stew of Red Beans & Broccoli di Rapi

Category

Category name

Serves

4

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces slab bacon, cut into lardons
  • ½ cup finely chopped onion
  • 1 tablespoon finely chopped garlic
  • 1 bunch broccoli di rapi (about 1 pound)
  • 1 cup water
  • ¼ teaspoon fine sea salt
  • 1 15-ounce can red kidney beans
  • 1 teaspoon sriracha

Method

  1. In a large sauté pan, heat the olive oil over high heat. Add the lardons and cook stirring for 1 minute, cover, reduce the heat to medium and continue to cook until browned, 6 to 8 minutes more. Add in the onion and garlic and cook, stirring, for 1 minute. Add the broccoli di rapi, pour in the water and sprinkle with the salt. Cover and cook until tender, about 5 minutes. Stir in the red beans with their liquid and the sriracha. Bring to a boil, cover and cook for 5 minutes. Transfer to a serving bowl and serve.