Cime di Rapa

Cime di rapa, also called broccoletti di rapa, is the leafy top of the turnip. The leaves are used in much the same way as broccoli, usually boiled then sautéed in olive oil with garlic and chilli. The taste is definitely stronger than broccoli and slightly bitter, and is very much loved by the Romans and Neapolitans, who call them friarielli. See also Brocollo di Rapa.