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
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
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