{"id":6375,"date":"2017-05-19T08:41:37","date_gmt":"2017-05-19T12:41:37","guid":{"rendered":"http:\/\/homegardenjoy.com\/site\/?p=6375"},"modified":"2020-06-23T11:14:22","modified_gmt":"2020-06-23T15:14:22","slug":"an-introduction-to-broccoli-rabe","status":"publish","type":"post","link":"https:\/\/homegardenjoy.com\/site\/2017\/05\/an-introduction-to-broccoli-rabe.html","title":{"rendered":"What Is Rapini (Broccoli Rabe?)"},"content":{"rendered":"

What is rapini? Rapini, also called broccoli rabe, is a cool-weather cruciferous vegetable. Originally grown in Italy, it grows well in most temperate American spring gardens, too.<\/p>\n

And it’s delicious!<\/p>\n

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Rapini -Broccoli Rabe, the Surprising Superfood<\/h2>\n

Rapini, also called broccoli rabe is a vegetable with many aliases. Broccolini, rabe, rapini, broccoli rabe are all names for a leafy green from the mustard family.<\/p>\n

It\u2019s more closely related to the turnip than to broccoli, and geneticists and historians confirm that it shares more in common with a far-away turnip ancestor in China than it does to a broccoli plant. Rapini probably came from China and eventually arrived in the Mediterranean.<\/p>\n

Rapini Is NOT Broccoli<\/h3>\n

One thing that\u2019s important to note: broccoli rabe is NOT broccoli!<\/p>\n

I\u2019ve seen so many articles online that mix up the two as if they are interchangeable. That\u2019s like saying a potato and an apple are the same things because in French, pomme<\/em> (apple) and pomme de terre<\/em> (potato) both include the word pomme<\/em>.<\/p>\n

No. Just – no.<\/p>\n

Such different vegetables, broccoli rabe, and broccoli. Both wonderful, healthy, nutritious veggies, but different in their genetics, botanical families, growing habits, and enjoyment in recipes.<\/p>\n

Italian Vegetables<\/h3>\n

Known as cime di rapa<\/em> in Italy, broccoli rabe is part of the cuisines of southern Italy, Portugal, and southern France.<\/p>\n

In the United States, you\u2019ll find it more easily in the grocery stores in New York and New Jersey, where broccoli rabe first entered this country as an immigrant sometime in the early 20th century.<\/p>\n

Why New Jersey? New Jersey greeted many Italian immigrants in the 20th century, many from southern Italy. As with any wave of immigrants, they brought with them the recipes they loved and the plants they cherished.<\/p>\n

How to Eat Broccoli Rabe<\/h3>\n

A meal can consist of a plate half-filled with broccoli rabe sauteed in olive oil and garlic, Italian sausage, and a loaf of crusty Italian bread with a glass of red wine. It\u2019s the perfect meal for authentic taste and flavor.<\/p>\n

I actually eat it for breakfast! I’ll sautee broccoli rabe with eggs for a meal that’s filling and nutritious.<\/p>\n

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My favorite breakfast – eggs, broccoli rabe and garlic. My husband calls this “Eggs and Weeds”. Recipe coming up!<\/p><\/div>\n

The Edible Parts of Rapini<\/strong><\/h3>\n

Broccoli rabe plants consist of a stem, leaves, and the tiny broccoli-like florets are the tips. The florets open into yellow flower reminiscent of wild mustard and another reminder that the plant is closely related to the mustard family of vegetables.<\/p>\n

All aerial parts are edible, but you\u2019ll find that the lower part of the stem on mature plants is tough. Rabe is best enjoyed by stripping or cutting off the lower ends. The thin stems, leaves, and unopened florets can be eaten. Some people strip off the leaves or clip off the stems. If you strip off the leaves, compost the stems.<\/p>\n

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You can eat the stems, leaves and florets, but the lower stems can be tough. Here, I am cutting them off before sauteeing the rest of the edible portion.<\/p><\/div>\n

Nutrition Information of Rapini or Broccoli Rabe<\/h2>\n

Everyone talks about kale a superfood. Honestly, broccoli rabe makes kale look like a slacker. Check out the nutrition info on broccoli rabe:<\/p>\n

One bunch, cooked (about 1 cup)<\/p>\n

Calories: 144<\/p>\n

Protein: 16.7 g<\/p>\n

Fat: 2.3<\/p>\n