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Broccoli Rabe

About: Even though Broccoli Rabe is in the same family as broccoli, it is more closely related to the turnip. Its flavor is similar to broccoli but has a more nutty and slightly bitter taste. Broccoli Rabe has small flowery stalks surrounded by green spiky leaves. It grows well in cool weather and is one of the first spring vegetables available. Also known as Rapini, it is particularly associated with Italian, Galician, and Portuguese cuisines.
Nutrition Facts:

Broccoli Rabe is a good source of Pantothenic Acid, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc and Manganese.


Broccoli Rabe will keep in the refrigerator for almost a week if kept moist (but not wet). Wrap in a damp paper towel and then place in an unsealed plastic bag or wrap loosely in plastic wrap.


A great way to prepare Broccoli Rabe: trim the stems, drop in boiling water, cook for a minute or two then toss with garlic and olive oil.

Quick Fix:

Prepare Broccoli Rabe as said above, then chop it up and toss with pasta or rice.