Broccoli rabe, also called rapini, is a common leafy green vegetable in the cuisine of Southern Italy and China

This plant is actually not related to broccoli, but is a subspecies of the turnip

It is not known for sure, but broccoli rabe likely descended from a wild herb, relative to the turnip, that grew in China or the Mediterranean region.

The broccoli rabe plant produces broccoli-like, tender flower buds and mustard green-like leaves on tall, thin stalks.

Broccoli rabe grows most reliably and tastes less bitter when grown in cool weather.

It is now grown all throughout the world and is available all year round

Rapini has many spiked leaves that surround a green bud which looks very similar to a small head of broccoli.

There may be small yellow flowers blooming from the buds, which are edible.

Its flavor is similar to broccoli but much more pungent Broccoli rabe is nutty with a

slightly bitter taste The leaves, stems, and flower

heads are cooked and eaten just like regular broccoli

Broccoli rabe is commonly steamed or lightly sautéed in olive oil

Broccoli rabe is a source of vitamins A, C, and K, as well as potassium, calcium, and iron

Studies show that broccoli rabe has cancer-preventing potential, particularly effective against stomach, lung, and colon cancers!

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