Also known as Italian broccoli, I grew up calling this veggie rapini. It has a pungent and bitter flavor similar to turnips and cabbage that gets mellowed out by cooking. It’s also a nutrient powerhouse, packed with calcium, potassium, magnesium, iron and vitamins A, C and K.
When at the market, look for a nestled bunch of bright leafy greens, with tiny broccoli-like buds peaking out. To prepare, steam or blanche in boiling water, then sauté in olive oil and garlic. Finish with a sprinkle of freshly grated Parmesan, a pinch of red pepper flakes and a squeeze of fresh lemon juice. Serve as a side dish or incorporate into soup, quiche or pasta.
Storage Tips: Store bunches of broccoli rabe in a plastic bag (unwashed) in the vegetable drawer. Use within 2 to 3 days.
Recipes to Try:
Lemon Broccoli Rabe
Sautéed Chicken and Broccoli Rabe With Black Olives, Sun Dried Tomatoes and Feta
Stuffed Sweet Potatoes With Pancetta and Broccoli Rabe
Broccoli Rabe and Shiitakes
Broccoli Rabe with Cherry Peppers