Nonna is sharing her simple, one-pot recipe for cooking Rapini (or Broccoli Rabe), with an end result that is tender and full of flavor. “Stufate” is a slang term for the authentic Italian method of stewing stubborn or bitter leafy-vegetable greens like rapini, turnip, mustard, or just about any type of greens you would like to cook.
This naturally vegetarian and vegan dish is very versatile. It is delicious for dipping into crusty bread. This recipe can be used as a soup-base, as a side dish, or for topping cooked pasta. You can add ingredients, like additional vegetables, or a protein like prepared beans or chicken.
Rapini and greens made this way, are packed full of vitamins and nutrients. If I’m ever starting to feel under the weather, I bring a leafy-green super food onto my plate, and they pick me right up.
At least a few times a month, I shop for bunches of a variety of leafy-type greens. Rapini are my favorite, and they are on the bitter-side. I love deep, bold, natural flavors! There is something about some slight bitterness, in veggies and even in chocolate, that make my personal palate very happy. I enjoy this healthy recipe year-round, and have eaten rapini and greens my entire life, so I have acquired a taste and a love for them.
Growing up, either my own Nonna, or my mom (officially the Nonna of the house, shown here) would make this recipe and I’d be first in line to taste. I wasn’t typically allowed in the kitchen by either of my favorite women, so I could only guess how they made it.
I remember bothering my mom to make this recipe for me every week for months while I was pregnant with my daughter. She is always so happy to make her traditional food, especially when I wanted and “needed” them on-hand, and was always hungry for this goodness! Funny story: my babygirl, now a teenager, still looks forward to this recipe, and gets just as excited about it as I do. Homemade food is a big part of the little things we find to bring joy into our home-life.
With this recipe, I now have total confidence in making Rapini or leafy greens “stufate” now, all on my own. I was surprised by the simplicity of this recipe and method. I’ve learned that most all of my favorite good foods, are made simply. I’m so happy to finally have this written down and ready to reference. It also feels good to share this tiny bit of my culture, and home-life with you.
To watch Nonna put this together, please watch the brief video I posted to the Glorified Hobby YouTube Channel.
Nonna’s Rapini “Stufate”
Equipment
- one pot, spoon
Ingredients
- 8 cups cleaned greens We used one bunch of Rapini/Broccoli Rabe.
- 1 cup Roma tomatoes We chopped two to make one cup.
- 1/2 cup yellow onion Slice or chop is fine. Nonna slices.
- 4 tablespoons extra virgin olive oil 1/4 cup = 4 tablespoons
- 1 teaspoon kosher/coarse salt The salt amount has been adjusted and measured to provide the correct amount for the recipe. Start with one teaspoon and you can add salt to taste, after the greens have been completely cooked.
- 1/2 teaspoon fresh cracked pepper Nonna went around about 10 times, and we measured.
- 2 cups filtered water
- 1/2 teaspoon red pepper flakes optional for when-serving
Instructions
- Chop and clean Rapini. Remove each leaf. Stems, if you are keeping them as Nonna does, need to be individually-peeled so that the outer husk is removed. You'll place the separated greens in water and wash and rinse them 3-4 times. Chop/slice the tomatoes and onions so that they are ready to go.
- In the pot, add extra virgin olive oil, tomatoes, onions, salt and pepper.
- Place all of the prepared/cleaned greens into the pot.
- Add two cups of filtered water.
- Place the pot on the stove at medium-high heat, and stir the ingredients together.
- Cover the pot. It will take 2-3 minutes to get to a boil.
- Once it comes to a boil, uncover and stir. Lower the heat to medium-low.
- Cover, and cook for 15 minutes.
- Stir again, and cook with the lid on, for a final 5-10 minutes, depending on the tenderness you are going for.
- Add salt, only if you think it is necessary, to-taste, after the greens are completely cooked. Red pepper flakes on the side can be added when serving. To store left overs, allow to completely cool, cover in a container and store in the refrigerator for no more than four days.
Video
Thank you so much for being here, and spending a few moments with us in our kitchen at home.
For more authentic Italian recipes, please keep in touch, as I’ll be posting more with Nonna. You can search the Italian recipes we have shared here so far, and watch Nonna put them together with me on the Glorified Hobby You Tube Channel.
Thank you and take care.
