Broccoli Raab- Also known as ‘rapini’ is a bitter cooking green in the Brassica (mustard) family, broccoli raab is a popular vegetable in Italian-American cuisine. It is widely cultivated in Southern Italy, especially in Puglia (Apulia), and is most closely associated with Southern Italian cuisine. Although belonging to the same family as broccoli, they are more like distant cousins! It is most closely related to turnips, which becomes evident when comparing their leaves to turnip leaves.
Known for its sharp bitterness, we recommend blanching first in salt water to tame some of its bitterness. Then saute broccoli raab in olive oil, garlic and an acid (like lemon juice or apple cider vinegar) and then add it to your favorite soup or pasta sauce.
Store broccoli raab, unwashed, in a sealed plastic bag in the refrigerator for up to a week, but best used within one to two days.