This green vegetable is known by many names. Italians call it cime di rapa, rapini, or raab. It’s most often seen in American markets labeled broccoli rabe. Its flavor is clear and distinctive—a hint of bitterness and a deep, mustardy sweetness. Broccoli rabe cries out for aggressive seasoning, fairly begging for olive oil, hot red pepper (peperoncino), garlic, rosemary, and fennel seed. I could eat a huge pile all by itself, or with a fine companion like cannellini beans or a slice of roast pork. Note that you can blanch the greens well ahead of time, then finish and season them just before serving.