Rapini, also known as broccoli rabe, is a green cruciferous vegetable that is known for its bitter taste and is particularly associated with Mediterranean cuisine. It is a member of the tribe Brassiceae of the Brassicaceae (mustard family) and is classified scientifically as Brassica rapa var. ruvo, or Brassica rapa subsp. sylvestris var. esculenta. The plant is native to Europe and is grown throughout the world, including California.
Broccoli rabe is not actually broccoli, but rather a green vegetable that looks like leafy broccoli and is more closely related to the turnip. The leaves, buds, and stems are all edible, with the buds somewhat resembling broccoli but not forming a large head. The long, slender stalk is light green and topped with large darker green leaves intermixed with small buds that look like broccoli florets.
Broccoli rabe is a cool weather vegetable that is at its best in fall, early winter, and early spring. Warm weather encourages the plant to bolt (or flower), which makes it even more bitter in flavor than usual. It is available in more and more stores, but in some areas, you may need to go to farmers markets, co-ops, or specialty stores to find it.
Broccoli rabe is a versatile vegetable that can be used in a variety of dishes. It can be a component of pasta dishes, especially when accompanied by Italian sausage, and is popular in Italian-American kitchens. It is also a component of some hoagies and submarine sandwiches, and in Philadelphia, a popular sandwich is Italian-style roast pork with locally-made sharp provolone cheese, broccoli rabe, and peppers. When cooking broccoli rabe, it is recommended to blanch it in boiling salted water first, which tames the bitterness a bit, and then grill or sauté it before hitting it with some olive oil, garlic, and acid (lemon juice and/or apple cider vinegar both slay) .
