Flavor description
Broccoli rabe, a cooking green popular in Italian cuisine, resembles tiny clusters of broccoli florets amidst bunches of leaves. The leaves have a slight bitter flavor.
How to use
The leaves are best cooked or sautéed to bring out the flavor (the stalks are too bitter to eat).
How to find
Broccoli rabe is available in supermarkets that carry specialty produce, or in an Italian market. It’s most readily available from the fall to spring. Look for leaves with a deep green color, free from any sort of yellowish tint.
Substitutes
Chinese broccoli, dandelion greens, or Swiss chard.
Related Recipes
Broccoli Rabe and White Bean Soup
Gomiti with Broccoli Rabe, Chickpeas, and Prosciutto
Orecchiette with Broccoli Rabe and Smoked Cheese
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