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Rapini’s appearance can deliver clues to its flavor. The jagged leaves mirror its sharp taste, and the tiny clusters of florets reflect its membership in the broccoli clan.
Though some find the taste of rapini (rah-PEE-nee) too harsh, its refreshing boldness–a cross between arugula and broccoli–adds a welcome zip to dishes. Rapini is “designed for taste buds that appreciate up-front bitter elements,” writes Cathy Thomas in “Melissa’s Great Book of Produce.” Perhaps its controversial flavor explains its many aliases: Rapini also is known as broccoli raab or rabe, broccoletto and Italian broccoli, Thomas writes.
Rapini is rich in vitamins A, C and K, potassium and folic acid. One cup has just 25 calories.
Buying tips
Look for bright green leaves with no yellowing or signs of wilt. It’s available in farmers markets now, as well as a growing number of supermarkets, where it is sold in bunches with greens.
Storing hints
Store it unwrapped in the vegetable bin up to three days.
Cooking suggestions
Rapini cooks more quickly than broccoli, and does not need to be blanched prior to sauteing, writes Andrea Chesman in “The Garden Fresh Vegetable Cookbook.” Both stalks and leaves are edible, but you should slice stalks into 1- to 2-inch discs to ease cooking, Aliza Green advises in “Field Guide to Produce.” Sauteed rapini can be served as a side on its own or with less assertive foods, such as rice or potatoes, Thomas writes. Its peppery notes add spark to egg dishes such as omelets or quiches. Rapini is a natural with pasta too: Saute chopped rapini in olive oil with tomatoes and garlic, then toss with cooked rigatoni.
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renna@tribune.com
