Broccoli Rabe

1. Broccoli Rabe

2. Broccoli Rabe • Broccoli rabe, also called rapini, is a common leafy green vegetable in the cuisine of Southern Italy and China • This plant is actually not related to broccoli, but is a subspecies of the turnip • It is not known for sure, but broccoli rabe likely descended from a wild herb, relative to the turnip, that grew in China or the Mediterranean region.

3. Broccoli Rabe • The broccoli rabe plant produces broccoli-like, tender flower buds and mustard green-like leaves on tall, thin stalks. • Broccoli rabe grows most reliably and tastes less bitter when grown in cool weather. • It is now grown all throughout the world and is available all year round

4. Broccoli Rabe • Rapini has many spiked leaves that surround a green bud which looks very similar to a small head of broccoli. • There may be small yellow flowers blooming from the buds, which are edible.

5. Broccoli Rabe • Its flavor is similar to broccoli but much more pungent • Broccoli rabe is nutty with a slightly bitter taste • The leaves, stems, and flower heads are cooked and eaten just like regular broccoli • Broccoli rabe is commonly steamed or lightly sautéed in olive oil

6. Broccoli Rabe • Broccoli rabe is a source of vitamins A, C, and K, as well as potassium, calcium, and iron • Studies show that broccoli rabe has cancer-preventing potential, particularly effective against stomach, lung, and colon cancers!

7. References • http://en.wikipedia.org/wiki/Broccoli_rabe • http://www.ehow.com/how_7842076_grow-broccoli-rabe.html • http://www.oceanmist.com/images/rapini/rapini_prep.jpg • http://whatscookingamerica.net/Vegetables/BroccoliRaab.htm • http://www.fruitsandveggiesmorematters.org/wp-content/uploads/UserFiles/Image/cooking/good/nutrition/fvdb/labels/Nutrition_Facts_Broccoli-Rabe.jpg