Rapini with garlic, chili flakes and olives

Rapini with olives is one of my all time favourite veggie dishes. Rapini is an Italian style broccoli with a leafy head. Some say it’s like broccoli with a spicy bite. Sauteed rapini is becoming mainstream and as a dark green veg it’s also a terrific nutrition booster. Serve hot or cold. Enjoy as warm side dish or add to sandwich next day.

Rapini with garlic, chili flakes and olives

Total Time 15 minutes
Course Side Dish
Servings 4


  • 1 bunch rapini
  • 2 tbsp olive oil
  • 2 garlic cloves, chopped
  • 1 medium onion, chopped
  • 10 black olives, slivered
  • 5 sundried tomatoes slivered (optional)
  • 1/2 tsp chili flakes
  • freshly ground black pepper


  • Wash & chop 1 bunch rapini
  • Bring a large pot of water to boil. Add rapini.
  • Boil three minutes or until crisp-tender. Drain.
  • Heat olive oil in a skillet on medium high heat.
  • Add chopped garlic, sliced onion to olive oil  saute for 5 min
  • Add blanched rapini, sliced olives (and sundried tomatoes if using), chili flakes and toss together, cover pan and cook 3 minutes.
  • Remove cover, season with black pepper and serve.