Vegetable

Rapini

S tier

Rapini is the widely used North American market name for broccoli rabe—bunches of leafy stems with scattered buds and a sharp, pleasant bitterness. Texture mixes tender leaves with slightly fibrous lower stems that need trimming. Peak flavour is green and peppery, not sulphurous like overcooked broccoli. Blanch in salted water if serving to mixed company, then finish in olive oil. Unblanched hard sears suit bold eaters. Anchor Italian-American sausage sandwiches and orecchiette dishes.