Popular Posts

Get to Know Rapini (what?)... only at Farmers Markets...

The BEST part of farmers markets is discovering food you haven't' tried before.  For many in the USA, Rapini would make that list.

It is in the same species as Turnips and is well known in Europe where it is  called Broccoli Raab.  It hails from Italy where it is known as Cime di Rapa which means Turnip tops.

Rapini, in the turnip family
can be eaten flowers, leaves and all

Rapini has many spiked leaves that surround clusters of green buds that resemble small heads of broccoli. Small, edible yellow flowers may be blooming among the buds. The flavor of rapini has been described as nutty, bitter, and pungent. Rapini is a source of vitamins A, C, and K, as well as potassium, calcium, and iron

You cook Rapini similar to broccoli, leaves flower and all.  Since it has a nutty and slightly bitter taste we saute it with garlic.  Makes it wonderful.

  • Brown Lots of garlic in a frying pan with olive oil.  
  • Fill the pan with Rapini turning often to get all of it covered in oil
  • Add organic chicken broth (about a cup)
  • Saute about 5-10 min
  • Drain and serve

Thats it!

Hint:  some people steam it but we prefer it this way.   It also makes a good flavor and veggie addition to the pan when you are frying pork and potatoes which is how they do it in Portugal!

photo credit - Craig Rippens, Marin Farmers Market


Follow Castle Gardener on Facebook.    Permaculture and Organic Gardening tricks from a farm girl who has painted nails.