Rapini (broccoli rabe or raab; ) is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli. Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine. It is a particularly rich dietary source of vitamin K.
Classification
Native to Europe, the plant is a member of the tribe Brassiceae of the Brassicaceae (mustard family). Rapini is classified scientifically as Brassica rapa var. ruvo, It is also known as broccoletti, broccoli raab, broccoli rabe, spring raab, and ruvo kale.
Nutrition
Raw rapini (broccoli raab) is 93% water, 3% each of protein and carbohydrates, and contains negligible fat (table). In a reference amount of , raw rapini supplies of food energy, and is a rich source (20% or more of the Daily Value, DV) of vitamin K (187% DV), vitamin C (22% DV), and folate (21% DV) (table). Vitamin A, vitamin E, and several B vitamins, along with the dietary minerals, iron and manganese, are in moderate amounts (10–19% DV) (table).
Culinary use
thumb|Lacón con grelos, a typical Galician dish: pork shoulder ham with rapini, along with steamed potatoes and a sausage
The flavor of rapini has been described as nutty, bitter, and pungent, Rapini needs little more than a trim at the base. The entire stalk is edible when young, but the base becomes more fibrous as the season advances.
Rapini is widely used in the cuisine of Rome as well as Southern Italy, Calabria, Campania, In Apulia, their names are either cime di rapa or broccoletti; In Campania, it is closely associated with braciole and sausages, such that food writer Arthur Schwartz reports, "it is almost unthinkable to eat [those meats] without a side of [rapini]." In Portuguese cuisine, grelos de nabo are similar in taste and texture to broccoli rabe. Rapini is also popular in the Galicia region of northwestern Spain; a rapini festival (Feira do grelo) is held in the Galician town of As Pontes every February.
Rapini may be sautéed or braised with olive oil and garlic, Rapini can also be a component of pasta dishes, especially when accompanied by Italian sausage.
See also
- Brassica juncea - Mustard greens
- Broccolini
- Chinese cabbage
- Collard (plant) - Collard greens
- Gai lan
- Rutabaga