Also known as broccoli rabe, or broccoli raab, this Italian veggie can be identified by its leafy greens, slender stalks, and tiny florets. Don’t let the name fool you, these greens are not related to broccoli, but rather, are relatives of the turnip and have a slightly similar, yet more mild taste.
Rapini’s flavor is excellent with pasta. Farmer David Silveira recommended a simple recipe that involves chopping both leaves and stalks and tossing them with orecchiette pasta, crushed garlic, and olive oil.
Rapini can also be sautéed like other tender winter greens. As a general rule, a good way to balance bitter greens is to add an acidic ingredient like white wine, lemon juice or vinegar to the greens just as they are beginning to cook.
Store your rapini unwashed in a plastic produce bag or in the crisper drawer of the refrigerator.