This sweet and tender veggie is an heirloom variety of broccoli, and actually a parent to the main line of broccoli we know today. It’s sweeter than broccoli raab, and more delicate than big-headed varieties.
All parts of the plant are edible: stalks, leaves, and small florets. You can cook your broccoli di cicco using any of the methods you might use for traditional broccoli.
It looks similar to broccoli rabe, but has a sweeter taste.
You can chop up the entire stalk, head, and leaves and use it in a stir-fry, steam it, blanch it, or boil it.
It will also freeze well after being blanched, if you want to preserve some of the season for future meals.
Store your broccoli di cicco in a perforated plastic bag in the fridge. Put this veggie in the “use quickly” category, as it is more delicate than big-headed broccoli varieties and will last about a week in the fridge.