Sautéed rapini with almonds

Sautéed rapini with almonds

Among all the countries in Europe that I have visited, Italy has definitely been my favorite. The welcoming people, their calm attitude, their pride in sharing their knowledge, their generosity in showing us their products, the diverse and breathtaking landscapes ... each region visited filled me with happy memories. It is also one of the countries in which I have eaten the best and where I have had the pleasure of discovering this vegetable abundantly cultivated in the middle of winter there! Rave broccoli, also called rapini. I ate it during a particularly gourmet dinner in the Puglia region. Its little bitter and spicy taste deserves to be discovered, and with this recipe, you will be able to feast and discover this vegetable that has become so dear to me.


Rave broccoli looks like broccoli, but the buds do not form a head and the only edible parts are the leaves, buds, and stems. Rapini has a slight bitter flavor and tends to pair well with stronger flavors, like garlic, lemon, and almonds.


Sautéed rapini with almonds

Makes 4 servings


2 pounds of broccoli root, leaves and woody stems removed
¼ cup sliced ​​almonds
2 tablespoons of olive oil
1 small shallot, chopped
1 small garlic clove, minced
1 tablespoon of lemon zest
1 tablespoon lemon juice
Salt and freshly ground black pepper



  1. Heat the oil in a large non-stick skillet over medium heat.
  2. Add the almonds and cook, stirring constantly, until the almonds begin to brown, about a minute.
  3. Add the garlic and shallot and cook until tender, about 1 minute more.
  4. Add the rapini to the pan, cover and cook until tender, about 8 minutes.
  5. Add the lemon zest and juice, taste and season with salt and pepper.

Bon appétit!


President Hippocrate organic


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  • Caroline Bisaillon
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