Broccoli Rabe is also known as rapini. It has a nutty taste and is compared to mustard greens. Rabe is widely used in Italian, Spanish, and Portuguese dishes.
When picking broccoli rabe make sure you look for small stems with tight, dark green bunches. Avoid flowers and avoid yellowing on the leaves, similar to broccoli. Yellow means the rabe is older. Finally, give it the sniff test. If it smells off-putting, put it back down and look for a new bunch. Broccoli rabe can be stored in the crisper for three to five days.
Trim the stem, broccoli rabe can have a slightly bitter taste that can be reduced by blanching. You can add it on top of pizza or it can be gently fried and added to pasta.
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