Rapini

Rapini, also known as broccoli rabe, is a leafy green with deep roots in Mediterranean cooking. Though its exact origins trace back to Central Asia, it became firmly established in southern Italy, where it has been cultivated and enjoyed for centuries. Despite its name, rapini is not a type of broccoli. It is more closely related to the turnip, though both belong to the Brassica family. Its clusters of small flower buds resemble miniature broccoli heads, giving rise to the familiar name "broccoli rabe."

Rapini's bold flavor is one of its greatest virtues. Peppery like arugula, pleasantly bitter like mustard greens, and faintly nutty, it pairs especially well with garlic, olive oil, beans, and spicy sausage. A nutritional powerhouse, it provides vitamins A, C, and K, along with calcium, iron, and potassium. In Italian kitchens, rapini is traditionally sautéed and served alongside grilled meats or folded into pasta dishes, but it is equally at home in soups, grain bowls, stir-fries, and omelets.

Fresh organic rapini is at its best when harvested young, before the flower buds open, when the stems are tender and the leaves are full of flavor. LocalHarvest makes it easy to find broccoli rabe from nearby farms, where this distinctive green often reaches your kitchen just hours after harvest.