Broccoli raab, known in Italian as rapini, is a bitter green that is closely related to broccoli but is most commonly used as a cooking green.
Broccoli Raab Season
Photo © Molly Watson
Broccoli raab is a cool weather vegetable at its best in fall, early winter, and early spring.
Buying & Storing Broccoli Raab
Look for bunches with large, dark green leaves with no yellowing or wilting. Any stalks with small buds that look like loose broccoli heads should be equally green and fresh looking.Store broccoli raab in a loosely closed plastic bag in the crisper of the fridge. Fresh-from-the-market broccoli raab should last up to a week properly stored.
Using Broccoli Raab
Photo © Molly Watson
Broccoli raab is really a cooking green. It can be simply sauteed in olive oil with a bit of garlic. If you don't like the bitterness of broccoli raab (or any other cooking green, for that matter), blanch it in salted boiling water for a minute or two, drain, squeeze out any excess water, and then cook it. Blanching sets its green color but also leaches out much of the bitterness. Try one of these easy preparations:
