Broccoli rabe

Broccoli rabe, or rapini, is a common ingredient in a very diverse range of cuisines. It most popularly used in Italian, Chinese, and Portuguese cooking. Broccoli rabe is a member of the Brassicaceae family and is most likely a descendant of a wild herb similar to the turnip. The plant has many spiked leaves and a bud that resembles broccoli, which sometimes has small, yellow flowers that are also edible. The taste is often described as nutty and bitter. Not only is it rich in vitamin A, C, and potassium, but it also tastes wonderful and pairs well with strong flavors like garlic, ginger, soy, citrus, and cheese.
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Recipes with Broccoli rabe
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Whole-Grain Cavatelli with Broccoli RabeSandy Sonnenfelt, The Pasta Shop |
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Orecchiette with RapiniJohn Pauley and Anna Li, Mattarello |
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Broccoli Pasta with Almond-Lemon PestoSarah Henkin, CUESA’s Market Chef. |
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Ear-Shaped Pasta with Broccoli Rabe and SausageJanet Fletcher, San Francisco Chronicle. |
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Articles about Broccoli rabe
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December 01, 2006Cruciferous CropsLucky for us, one of the most cold-tolerant plant families encompasses more vegetables than any other. |
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