A.K.A

rapini, brocoli rabe, broccoli rape, brocoletti di rape, brocoletto

What is it?

This distant cousin ofbroccolihas slender stalks, toothed, leafy greens topped with small broccoli-like florets. It’s native to the Mediterranean (and especially beloved in Italy). It has a distinctively bitter, peppery flavor that can be an acquired taste. The intense, somewhat nutty taste makes raab a distinctive foil for other assertive flavors. Classic Italian partners include garlic, red pepper flakes, anchovies, tangy black olives, sausage, sharp cheeses, and fruity olive oil. For an Asian profile, use garlic, red pepper flakes, and ginger, with splashes of soy sauce and sesame oil or oyster sauce. You can’t go wrong with citrus zest and juice. At the other end of the spectrum, bland or starchy foods such as eggs, pasta, potatoes, beans, and grains provide a neutral canvas for broccoli raab’s punch.

Kitchen math:

One pound yields four servings as a side dish.

How to choose:

When buying, look for deep, bright-green color, crisp stems, and fresh leaves, with no sign of wilting or yellowing.

How to prep:

Rinse a bunch of raab by dunking and swishing in cold water and then shake off the excess moisture. Trim about 1/2 inch off the stems, or more if they seem tough. Discard any loose leaves, especially those from the outside of the bunch that look battered. Broccoli raab cooks quickly; it gets tender in about three minutes. Steaming, sautéing, braising, and stir-frying are all good ways to cook broccoli raab. If you want to cut some of the bitterness, blanch it first in salted boiling water for a minute or two, then drain and refresh under cold water. This step can be done well ahead of cooking the final dish, and from this point the vegetable requires only a few minutes of steaming, boiling, or sautéing.

How to store:

Store unwashed bunches of broccoli raab in the crisper drawer for up to a few days.

Recipes

• 
  Recipe

  Braised Broccoli Raab with White Wine and Garlic

  Think of this as the Italian version of “potlikker” greens—broccoli raab, simmered on the stovetop with lots of garlic, wine, extra-virgin olive oil, and spicy pepper flakes. The dish actually…

• 
  Recipe

  Broccoli Rabe and Ricotta Ravioli

  Wonton wrappers make these great-tasting ravioli easy to assemble even for a weeknight dinner.

• 
  Recipe

  Sautéed Broccoli Rabe with Leeks

  A side dish of broccoli rabe makes a good counterpoint to the rich, hearty dishes popular in winter.

• 
  Recipe

  Broccoli Rabe and Potato Pizza

  Broccoli rabe and potatoes, a classic Italian combination, is even better topped with creamy, smoky mozzarella.

• 
  Recipe

  Pasta with Clams, Broccoli Raab, and Chile

  Sweet Manila clams balance slightly bitter broccoli raab in this satisfying dish. Boiling the pasta and broccoli raab together saves time and makes the pasta itself more flavorful.

• 
  Recipe

  Farro Salad with Broccoli Rabe and Poached Egg

  This salad is delicious for breakfast, lunch, or dinner. It’s easy to make (particularly if you have cooked farro on hand), healthy, and satisfying. In place of the broccoli rabe,…

• 
  Recipe

  Sautéed Broccoli Raab with Balsamic Vinegar

  Mildly bitter broccoli raab is tempered with sweet balsamic vinegar, garlic, anchovies, and a touch of hot chile. Even if you think you don’t like anchovies, don’t leave them out—their…

• 
  Recipe

  Broccolini with Kalamata Dressing

  The olive dressing is also delicious on asparagus, carrots, and Brussels sprouts.

• 
  Recipe

  Sautéed Broccoli Raab with Chile, Garlic & Lemon

  The assertive flavors and bright-green color of this side make it a perfect pairing for salmon or chicken. It also goes well with starchy dishes like risotto and pasta. Some…