Aka broccoli rabe or raab and not to be confused with broccolini.
Rapini is notorious for its unique and slightly bitter taste. I honestly can't think of any other vegetable out there that tastes like it. Similar to broccoli, rapini grows a flower but you eat the entire plant (leaves, stem and flower). It is very popular in Italian, Portuguese and Galician cuisines and chalked full of vitamins A, C and K.
Here's my favourite way to cook it:
Weekly Basket #1
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Salad Mix with Arugula
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Large Leaf Spinach
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Rhubarb
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Microgreen Mix
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Rapini
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Radish
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Thyme
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Chives
Featured Item: Rapini!
The Harvest
June 22, 2017
1 bunch rapini, chopped
2-3 cloves or garlic, minced
2 pours of olive oil
salt & pepper
Blanch rapini in boiling water for 2 minutes and then rinse immediately with cold water. Drain off as much of the excess water as you can.
Heat oil on medium-high in cast iron pan or skillet. Add garlic and cook until golden brown, stirring frequently so you don't burn it. Add rapini and sauté 3-5 minutes. Season with salt and pepper
Delicious and so damn easy!
