Broccoli rabe (pronounced rob), is also referred to as rapini. This leafy member of the brassica family is a staple in southern Italian cooking. The green flowers look like miniature heads of broccoli, but they do not come from the same plant. The taste is earthy like broccoli, with a stronger, bitter flavor and a hint of spiciness.
How do I buy it? Look for dark green bunches with firm stems. Once purchased, they will only last a few days in your fridge, so avoid those that have already started to wilt.
How do I eat it? Broccoli rabe doesn't need to be cooked very long. It can be sauteed quickly in oil with and garlic and served as a side dish. The flavor also lends well to most pasta dishes.
To make a broccoli rabe salad: trim the stems and cut into 1-inch pieces. Blanch (toss in salted boiling water) for one minute. Shock (chill in ice-cold water) to stop the cooking process. Drain and bring to room temperature. Toss with olive oil, a squeeze of fresh lemon juice, chili flakes, and sea salt.
