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

  1. Salad Mix with Arugula

  2. Large Leaf Spinach

  3. Rhubarb

  4. Microgreen Mix

  5. Rapini

  6. Radish

  7. Thyme

  8. 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!

Sautéed Rapini with Garlic

 
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