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    Recipes » Side Dish » Italian Sides

    Rapini with Raisins and Hazelnuts

    Published: Apr 20, 2020 · Modified: Jan 6, 2021 by Marissa Stevens · 18 Comments

    Gluten FreePaleoVegetarianMediterraneanWhole30Vegan

    This post may contain affiliate links.

    Jump to Recipe
    Rapini (Broccoli Rabe) with Raisins and Hazelnuts served in a white bowl

    Rapini with Raisins and Hazelnuts is a festive dish with vivacious flavors. Pleasantly bitter rapini (broccoli rabe) gets tossed around in a hot skillet with olive oil, fresh garlic, tangy-sweet raisins, and a fiery punch of crushed red pepper. It's a dish that's holiday table special, but easy enough for a weeknight.

    Rapini (Broccoli Rabe) with Raisins and Hazelnuts served in a white bowl

    The key step in this recipe, one that you may be tempted to skip, is to blanch the rapini before you add it to the skillet. It's important! It partially cooks the rapini and mellows its natural bitterness so that it doesn't overpower the other flavors.

    Jump to:
    • Rapini FAQ
    • Ingredients you need to make Rapini with Raisins and Hazelnuts
    • Serve With
    • How to Make Rapini with Raisins and Hazelnuts
    • Rapini with Raisins and Hazelnuts
    • 💬 Comments
    Rapini (Broccoli Rabe) with Raisins and Hazelnuts served in a white bowl

    Rapini FAQ

    What is rapini?

    Rapini (also called broccoli rabe, and less commonly broccoli raab) is a cruciferous vegetable with green stems, buds and leaves all of which are edible. Often associated with Mediterranean or Italian cuisine, rapini can be eaten cooked or raw and has a pleasant bitter flavor that is reduced by cooking.Bunch of rapini

    How do you get the bitterness out of rapini?

    Cooking rapini / broccoli rabe will reduce its bitter flavor. In this recipe, rapini is both blanched in boiling water and sautéed, two methods that work together to reduce any bitter taste.blanched broccoli rabe

    How do you wash rapini?

    To thoroughly wash rapini, submerge it in a large bowl of water. Swoosh it around to encourage all of the dirt and debris to fall to the bottom of the bowl. Lift the washed rapini out of the water and transfer to a colander to dry. (Pouring the water into the colander along with the rapini would be pouring all of that dirt you washed out right over it again!)

    Are broccolini and rapini the same thing?

    Though both broccolini and rapini (broccoli rabe) have visually similar green bud clusters (florets), they are not the same plant. They aren't even related! Broccolini is a hybrid of gai lan (Chinese broccoli) and broccoli. Rapini is more closely related to the turnip.

    Ingredients you need to make Rapini with Raisins and Hazelnuts

    Rapini with Raisins and Hazelnuts Ingredients flat lay
    • Rapini / Broccoli Rabe: You'll need 2 pounds of fresh, raw rapini. Look for fresh looking bunches with perky buds and greens. Avoid those that are wilted or discolored.
    • Olive Oil: Use a good, flavorful olive oil - it's an important flavor component. (Because you'll be cooking with it, you don't necessarily need extra virgin olive oil.)
    • Fresh Garlic: Look for plump bulbs with smooth, dry skins intact. Avoid those with soft spots and those that have begun to sprout.
    • Golden Raisins: Look for plump, soft raisins. But don't worry it they're chewy, they'll plump and soften as they cook.
    • Crushed Red Pepper Flakes: When crushed red pepper flakes are stored properly, i.e., away from moisture, they'll last about 3 years. Replace sooner if they become discolored or dull.

    Serve With

    Rapini with Raisins and Hazelnuts makes an excellent side dish for almost any meaty main dish like Roasted Lamb Chops, Italian Chicken Cutlets, Pork Piccata, Pork Saltimbocca, Chicken Saltimbocca or fish and seafood mains like Parmesan Baked Cod, Salmon Piccata or Shrimp Piccata. Or alongside Dry Brine Turkey, Cornbread Dressing and Mashed Red Potatoes on your holiday table.

    And if you love rapini, don't miss this classic Broccoli Rabe and Sausage Pasta. Everyone loves it and it's weeknight easy.

    How to Make Rapini with Raisins and Hazelnuts

    Step 1: Wash, coarsely chop and blanch rapini in salted water for 1 minute. Drain.

    cutting and blanching rapini

    Step 2: Heat oil in a large skillet; cook and stir garlic and crushed red pepper for 1-2 minutes.

    cooking garlic and red pepper flakes in olive oil

    Step 3: Add rapini and raisins; cook and stir until rapini is tender and raisins are plump, 4-5 minutes. Season to taste with kosher salt. Transfer to platter and top with hazelnuts. Serve.

    adding raisins to rapini mixture
    rapini with raisins and hazelnuts ready to serve
    rapini with raisins and hazelnuts served in a white bowl

    Rapini with Raisins and Hazelnuts

    Marissa Stevens
    Don't skip the blanching step - it's worth the effort to ensure that the flavors in this dish are beautifully balanced.
    5 from 7 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 8 mins
    Total Time 23 mins
    Course Side Dish
    Cuisine Italian
    Servings 4 people
    Calories 219 kcal

    Ingredients
      

    • 2 pounds rapini broccoli rabe
    • 3 tablespoons olive oil
    • 4 large garlic cloves finely chopped
    • ¼ teaspoon crushed red pepper flakes or more
    • ¼ cup golden raisins 40g
    • kosher salt to taste
    • 1 ounce toasted hazelnuts coarsely chopped

    Instructions
     

    • Wash rapini (see recipe note #1); drain and coarsely chop.
    • Heat a large pot of salted water to boil. Add rapini and cook 1 minute (working in batches if necessary); transfer rapini to colander to drain.
    • Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir until garlic is fragrant and golden, 1-2 minutes. Add rapini and raisins; cook and stir until raisins are plump and rapini is tender, 4-5 minutes. Season to taste with kosher salt and transfer to platter. Sprinkle with hazelnuts and serve.

    Notes

    1. To wash rapini, submerge in a large bowl of water. Swoosh it around to dislodge all dirt and debris. Lift out rapini and transfer to a colander to drain.
    2. For a fresh take on this dish, feel free to swap in dried cherries or dried cranberries for the raisins and/or toasted pine nuts for the hazelnuts.

    Nutrition

    Calories: 219kcalCarbohydrates: 16gProtein: 9gFat: 16gSaturated Fat: 2gSodium: 79mgPotassium: 572mgFiber: 7gSugar: 7gVitamin A: 5984IUVitamin C: 47mgCalcium: 263mgIron: 5mg
    Keyword baby shower, Christmas, gluten free, Mother's Day, vegan, vegetarian
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Italian Sides

    • Slow Roasted Tomatoes
    • Italian Roasted Potatoes
    • Romano Beans with Shallots and Bacon

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      Recipe Rating




    1. Valentina says

      April 22, 2020 at 2:15 pm

      5 stars
      Raisins and rapini are so delicious together -- love how the sweet balances the bitter. And that garlic cooking with the oil and crushed chili flakes is calling to me. This could be a whole meal! 🙂 ~Valentina

      Reply
      • Marissa Stevens says

        April 23, 2020 at 8:21 am

        Thank you, Valentina. Agreed about making a meal of it. In fact, we made lunch of the batch in the picture. 🙂

        Reply
        • Gloria Blocker says

          February 25, 2022 at 5:59 am

          L👀ks Delicious😋

          Reply
          • Marissa Stevens says

            February 28, 2022 at 4:28 pm

            Thank you, Gloria. I promise it is!

            Reply
    2. Mary Ann | The Beach House Kitchen says

      April 21, 2020 at 9:11 am

      5 stars
      Love the added sweetness of the raisins to balance things out Marissa. I'll be trying this side very soon!

      Reply
      • Marissa Stevens says

        April 22, 2020 at 11:48 am

        Yay! I love to hear that, Mary Ann.

        Reply
    3. Cheyanne @ No Spoon Necessary says

      April 21, 2020 at 5:59 am

      5 stars
      Oh this salad is just making me swoon - that vibrant green color is everything!! I love absolutely everything in this salad - so much flavor and texture!!! I've been trying to eat super healthy to balance out all the snacks, so this is going on my menu!! Cheers, friend!

      Reply
      • Marissa Stevens says

        April 22, 2020 at 11:49 am

        That's wonderful, Chey! Thank you. I hope you love it.

        Reply
    4. David @ Spiced says

      April 21, 2020 at 3:41 am

      5 stars
      Interesting! I always assumed broccolini and broccoli rabe were related somehow - but now I know. Chalk that up as my thing that I learned today - and I haven't even made my coffee yet! 🙂 Now moving onto this salad, it sounds delicious! I love the pop of flavor from the raisins combined with the crunch of the hazelnuts.

      Reply
      • Marissa Stevens says

        April 22, 2020 at 11:50 am

        Truth be told, I learned it too while researching/testing that recipe. 🙂 Hope you'll give this one a try!

        Reply
    5. Ben | Havocinthekitchen says

      April 20, 2020 at 5:27 pm

      5 stars
      Interesting! I don't recall if I ever had this rapini (Most likely, I had), but I am so into this dish. I also love adding fruit and berries, including dried ones, into my recipes, but somehow I neglect raisins - I should fix this too!

      Reply
      • Marissa Stevens says

        April 22, 2020 at 11:51 am

        I know you're a big flavor guy, Ben. I think you'll love this!

        Reply
    6. Katherine | Love In My Oven says

      April 20, 2020 at 1:29 pm

      5 stars
      A little bit of sweet with this salad is fantastic! Dishes like this go so well with so many different recipes. Or all on its own 🙂 I love the hazelnuts!

      Reply
      • Marissa Stevens says

        April 22, 2020 at 11:51 am

        Thanks, Katherine!

        Reply
    7. angiesrecipes says

      April 20, 2020 at 10:53 am

      That looks so good and the colour is just amazing. I didn't know broccoli rabe also called rapini...such a fun name!

      Reply
      • Marissa Stevens says

        April 22, 2020 at 11:51 am

        Thank you, Angie!

        Reply
    8. Dawn - Girl Heart Food says

      April 20, 2020 at 9:50 am

      5 stars
      Savoury, sweet, crunchy...and all the YUM! My kinda recipe, Marissa! I've been craving greens and salads lately (had a salad for lunch, actually) so this is great timing! Hope you're doing well, my friend 🙂

      Reply
      • Marissa Stevens says

        April 22, 2020 at 11:51 am

        Thanks so much, Dawn! Hope you are doing well too. xo

        Reply

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