Rapini

Rapini (also known as broccoli rabe, rabe, or rapa) is a green cruciferous vegetable. The plant is a member of the Brassicaceae family, which includes other well-known vegetables such as broccoli, cabbage, and kale.

Description

Rapini has many spiked leaves that surround clusters of green buds that resemble small heads of broccoli. Small, edible yellow flowers may be blooming among the buds. The flavor of rapini has been described as nutty, bitter, and pungent.

Cultivation

Rapini is a cool season crop, thriving in fall and spring, but can be grown throughout the winter in warmer climates. It is a hardy plant that can tolerate frost and is resistant to many pests and diseases.

Culinary Uses

Rapini is used in many cuisines around the world. In Italian cuisine, it is often sautéed with garlic and olive oil. In Chinese cuisine, it is commonly used in stir-fries and soups. Rapini can be eaten raw, but is typically blanched first to reduce its bitterness.

Nutritional Value

Rapini is rich in vitamin A, vitamin C, and vitamin K, and also contains high levels of iron, potassium, calcium, and dietary fiber. It is low in calories and has no cholesterol.

See Also

• Broccoli
• Cruciferous vegetables
• Italian cuisine
• Chinese cuisine

References

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Rapini

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  Rapini

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  Lacón con Grelos (Cuenca)