Brassica rapa subsp. rapa (Rapini, Broccoli Raab)

Ocean Mist. Broccoli rape broccoli raab Recipes at Epicurious. A Visual Guide to Cooking Greens. Packed with vitamins A and C, calcium, iron, fiber, and folic acid, these dark leafy greens have gained popularity in recent years due to their high nutritional values.

But before the health craze, cultures around the world-such as Italian and Chinese-had been incorporating these vegetables into their diets. This group of greens, unlike the more delicately flavored and smaller-sized salad greens, are hardy (in general, they tolerate colder weather better) and can be quite bitter, spicy, and pungent when eaten raw. And yet, in spite of all their differences in texture and taste, they are often interchangeable. Rapini. Rapini (commonly marketed in English as broccoli raab or rabe /rɑːb/) is a green cruciferous vegetable.

The edible parts are the leaves, buds, and stems. The buds somewhat resemble broccoli, but do not form a large head. It is known for its slightly bitter taste, and is particularly associated with Italian, Galician, and Portuguese cuisines.