Broccoli rabe | CUESA

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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.

In Season

January, February, March, April, May, June, September, October, November, December

Recipes with Broccoli rabe

Garlicky Great Northern Beans and Broccoli Rabe over Toast

Joe Yonan, Cool Beans

Whole-Grain Cavatelli with Broccoli Rabe

Sandy Sonnenfelt, The Pasta Shop

Orecchiette with Rapini

John Pauley and Anna Li, Mattarello

Broccoli Pasta with Almond-Lemon Pesto

Sarah Henkin, CUESA’s Market Chef.

Articles about Broccoli rabe

December 01, 2006

Cruciferous Crops

Lucky for us, one of the most cold-tolerant plant families encompasses more vegetables than any other.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »