Broccoli Rabe

Often called rapini, its Italian name, Brassica rapa is botanically a close relation of the turnip. It has yellow flowers, much finer darker green stems than broccoli, and a complex nutty flavor that is tinged with bitterness. It’s widely used in Southern Italian cooking. I love it, and often stir-fry it with garlic for a simple green side dish. It also makes a good salad, lightly boiled or steamed, coarsely chopped, and then dressed with either Burmese salad flavorings or a simple vinaigrette seasoned with a dash of soy sauce as well as salt.