Broccoli rabe (often pronounced and sometimes phonetically spelled as "broccoli roue" or "rob"). It is also widely known by its Italian name, rapini.

Despite having "broccoli" in its name and looking a bit like leafy broccoli with small green buds, it is actually more closely related to turnips and mustard greens!

Here is a quick breakdown of what makes it unique:

    The Flavor: It is famous for its distinctively sharp, peppery, and bitter bite.

    The Look: It features long, edible stems, lots of jagged green leaves, and small, scattered clusters of green buds that resemble tiny broccoli heads.

    Cuisine: It is incredibly popular in Mediterranean and Italian-American cooking. It is famously paired with garlic, olive oil, and red pepper flakes, or tossed with Orecchiette pasta and Italian sausage.

Quick Cooking Tip:
Because raw broccoli rabe can be intensely bitter and the stems can be a bit tough, chefs usually blanch it first. Boiling the greens in salted water for about 2 minutes before throwing them into an ice bath pulls out much of the harsh bitterness. From there, you can easily saute it in olive oil with some sliced garlic.