Rapini, also known as Broccoli Raab, is a fast-growing leafy vegetable related to the cabbage family. Despite the name, it is not the same as broccoli. Instead of forming a large central head, plants produce tender leaves and multiple small side shoots topped with tiny broccoli-like florets.
This early spring variety thrives in cooler conditions and produces a harvest of flavorful greens with small green flower buds. The plants resemble mustard greens, with abundant foliage and nickel-sized florets that are harvested together for cooking.
Rapini has a bold, slightly nutty flavor with a pleasant bitterness that is loved in many Mediterranean dishes. It is most commonly sautéed, steamed, or grilled. One of our favorite ways to prepare it is simply sautéed with garlic in olive oil and finished with a sprinkle of gourmet salt. If you prefer a milder flavor, blanching before cooking will reduce the bitterness. 🌱
