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Broccoli Raab

Brassica rapa var. Ruvo.


Rapini or broccoli rabe is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli but do not form a large head. Rapini is known for its slightly bitter taste and is particularly associated with Mediterranean cuisine.


Culinary Uses

Rapini may be sautéed or braised with olive oil and garlic, sometimes chili pepper and anchovy. It may be used as an ingredient in soup, served with orecchiette, other pasta, or pan-fried sausage. Rapini is sometimes (but not always) blanched before being cooked further.


Note: Produce at harvests will vary based on season; please sign up for our newsletter to learn what’s growing each month.

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