BROCCOLI RABE SUBSTITUTIONS

PIN FOR BROCCOLI RABE SUBSTITUTIONS
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If you’re craving that bold, slightly bitter flavour of broccoli rabe but can’t find it, don’t worry! There are plenty of tasty Broccoli Rabe Substitutions that will still bring the same vibrant vibe to your dish.

When I first moved to Vancouver Island, I went CRAZY trying to find broccoli rabe – arguably my favourite leafy green. I looked high and low with no success. But the Italian in me craved it so bad, I just knew I had to find a substitute. After a lot of trial and error, I discovered some incredible broccoli rabe substitutions that hit the spot just right.

At first, I tried a few common greens, but they just didn’t capture that perfect balance of bitterness and earthiness. That’s when I started experimenting with options like kale, mustard greens, and even arugula. Turns out, there are a few hidden gems that mimic the flavour and texture of broccoli rabe better than I could have imagined. Whether you’re making pasta, a salad, or sautéing with garlic and oil, these substitutes are ready to save the day!

hand holding a big bowl of sauteed rapini with garlic and chili flakes

TOP BROCCOLI RABE SUBSTITUTIONS YOU’LL LOVE

If you can’t find broccoli rabe (or rapini) at your local store, don’t fret! There are several great alternatives that can provide a similar flavour and texture to this versatile green. Here are the best substitutes for broccoli rabe, complete with why they work, how to use them, and what dishes they’re perfect for:

1. BROCCOLINI

broccoli and corn in a pot with broth

Why It Works: Broccolini is a close cousin to broccoli rabe and is often considered one of the best substitutes. It has long, tender stems and small florets, offering a mild bitterness that’s reminiscent of broccoli rabe, but a bit milder and sweeter.

How to Use: Just like broccoli rabe, broccolini can be sautéed, roasted, or steamed. The stems are tender enough to cook without needing to be removed, and the florets cook quickly, making it an easy substitute for any recipe that calls for broccoli rabe. For a flavour boost, sauté with garlic, red pepper flakes, and a drizzle of olive oil.

Perfect For: Sautéed dishes, pasta recipes (like orecchiette with sausage), stir-fries, or as a side dish to grilled meats. Broccolini is especially great for those who love the flavour of broccoli rabe but want a slightly sweeter option.

2. KALE (ESPECIALLY LACINATO AND DINOSAUR KALE)

bits of kale

Why It Works: Kale, particularly the more tender Lacinato variety, has a robust flavour that mimics the bitterness of broccoli rabe. The leaves are hearty, and they hold up well to cooking without wilting too much.

How to Use: Remove the thick stems and chop the leaves into bite-sized pieces. Sauté with garlic and a bit of olive oil, or simmer in soups and stews. Lacinato kale works best because it’s less bitter than curly kale but still provides that similar earthy flavour.

Perfect For: Sautéed greens, soups, salads, or pasta dishes.

3. ARUGULA

arugula

Why It Works: Arugula offers a peppery, zesty flavour, and while it’s not as bitter as broccoli rabe, it can still bring that tangy bite to your dish. It wilts beautifully when cooked and adds a burst of flavour.

How to Use: Arugula is best used fresh in salads, but it can also be lightly sautéed or added to pasta at the end of cooking for a mild, slightly spicy flavour. Don’t cook it for too long, as it wilts quickly and loses some of its character.

Perfect For: Light sautés, salads, pizza toppings, or adding a punch to creamy pasta dishes.

4. SPINACH (BABY SPINACH)

baby spinach

Why It Works: Spinach has a milder flavour than broccoli rabe, but it’s soft, tender, and still provides a bit of earthy bitterness. It’s often more accessible than broccoli rabe and cooks up quickly.

How to Use: Fresh spinach can be sautéed with garlic and olive oil, or it can be added directly to soups and stews. If you’re using it for pasta dishes, add it at the end of cooking to keep the texture intact.

Perfect For: Smooth, creamy pasta dishes, soups, or as a side dish sautéed with garlic.

5. TURNIP GREENS

white turnips with green tops

Why It Works: Turnip greens have a similar bitterness and a mild peppery flavour, making them a great alternative. They hold up well when cooked and can stand up to bold seasonings.

How to Use: Sauté turnip greens with garlic and olive oil, or use them in stews and soups. Turnip greens can also be added to dishes where you want to balance out rich, hearty flavours.

Perfect For: Sautéed greens, southern-style sides, or as a complement to rich meats like pork or sausage.

6. BROCCOLI (FLORETS)

broccoli florets in a pot

Why It Works: While not as bitter, broccoli florets are closely related to broccoli rabe and can offer a similar texture. The slight crunch and vegetable flavour make it a decent stand-in when you want something that closely resembles the rabe.

How to Use: You can steam or sauté the broccoli florets with garlic and olive oil, just like you would with broccoli rabe. If you’re looking to replicate the slightly bitter flavour, add a dash of lemon juice or a pinch of red pepper flakes.

Perfect For: Stir-fries, pasta dishes, or as a side dish for meats like chicken or steak.

7. CHARD (SWISS CHARD OR RAINBOW CHARD)

swiss chard

Why It Works: Chard, especially the darker varieties, has a similar texture and earthy flavour to broccoli rabe. It’s slightly sweeter but still retains that hearty green quality.

How to Use: Remove the stems and chop the leaves into smaller pieces. Sauté the leaves with garlic and olive oil, or add them to soups and stews. The stems can be chopped and sautéed separately for an added crunch.

Perfect For: Sautéed greens, pasta dishes, soups, or as a side dish to roasted meats.

8. DANDELION GREENS

Why It Works: Dandelion greens are bitter, just like broccoli rabe, and they add a deep, earthy flavour to dishes. They’re often available in the spring and are packed with nutrients.

How to Use: Dandelion greens are best when sautéed or lightly braised. They pair beautifully with garlic, lemon, and a bit of balsamic vinegar for an extra layer of flavour.

Perfect For: Sautéed dishes, salads, or as a base for hearty, rustic soups.

9. COLLARD GREENS

collard greens

Why It Works: Collard greens are another hearty green that can stand up to long cooking times. They have a mild bitterness and a tender texture when cooked properly, making them a great broccoli rabe substitute.

How to Use: Chop the greens and sauté them with garlic and onions, or add them to soups and stews. Collard greens are ideal for slow cooking, as their flavour develops over time.

Perfect For: Slow-cooked dishes, stews, or as a side dish to smoked meats.

10. CELERY (WITH LEAVES)

celery being washed under water

Why It Works: Celery has a mild bitterness, especially the inner, more tender stalks and the leaves, making it a surprising but useful substitute for broccoli rabe. While it doesn’t offer the same depth of flavour, it works in a pinch.

How to Use: Chop the celery stalks and leaves, and sauté with garlic and olive oil. You can also add celery to soups or stir-fries, where its mild bitterness can blend with other strong flavours.

Perfect For: Soups, stir-fries, or as a filler in salads.

11. MUSTARD GREENS

mustard greens

Why It Works: Mustard greens offer a sharp, peppery flavour similar to broccoli rabe, with a slightly bitter edge that gives your dish that familiar bite. They’re also packed with nutrients, just like broccoli rabe.

How to Use: Sauté or steam mustard greens in the same way you would use broccoli rabe. They pair well with garlic, lemon, and olive oil—just like the classic broccoli rabe recipe. You can also chop them and add them to soups or stews for a little extra flavour punch.

Perfect For: Stir-fries, pasta dishes (like orecchiette with sausage), or as a side dish to grilled meats.

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PIN FOR BROCCOLI RABE SUBSTITUTIONS

At the end of the day, broccoli rabe is a unique green with a one-of-a-kind flavour, but the good news is, there are plenty of other broccoli rabe substitutions out there that can easily step in and do the job. Whether you go for mustard greens, kale, or even broccolini, you’ll still get that satisfying bitterness and hearty texture that makes broccoli rabe so special. The best part? Each substitute has its own little twist on the flavour, so you can play around with them depending on what you’re cooking and what mood you’re in.

So, next time you find yourself searching for broccoli rabe and it’s nowhere to be found, don’t sweat it—there’s a world of delicious alternatives waiting for you! From peppery arugula to sweet turnip greens, there’s no shortage of options that’ll work in all of your favourite recipes. Just pick one of these broccoli rabe substitutions, get cooking, and enjoy those bold, vibrant greens in your dish without missing a beat.

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