Fall Vegetable Spotlight: Broccoli Rabe

This fall, when kale, Swiss chard, mustard greens and collards are piled high at the markets, look around for broccoli rabe. It’s an often overlooked bunch of leafy emerald greens with narrow crisp stems and small broccolini-like florets. But despite its name and look, broccoli rabe (rhymes with “bob”) is not actually a member of the broccoli family, and it doesn’t taste like broccoli either. It has an extraordinary earthy, bitter, almost spicy flavor that you will undoubtedly start to crave.

Selection: Broccoli rabe is often sold in bunches: Look for narrow stems and perky leaves that appear vibrant and are not limp or yellowing. Some broccoli rabe will have small florets that resemble broccoli. You might also find it with no florets and referred to by the name rapini. Rapini is more leafy and shows no or very few florets.

Storage: Bunches should be used as soon as possible for peak freshness and flavor, but can be refrigerated for up to one week. If you purchase bunches fastened with twist ties, remove them before storing. If broccoli rabe becomes limp or starts to yellow, remove the yellowing leaves and florets and place the rest in a bowl of ice water to revive. This usually does the trick.

To Prep: Most grocery store bunches are already trimmed, so just trim the stem ends and any extra-thick stems. You may find much longer stems at the farmers market that require some extra trimming if the stalk seems too thick or tough. Cut broccoli rabe into 2- to 3-inch lengths. Don’t cut into the florets; leave them whole with a small part of the stem attached.

To Cook: Try balancing its dynamic flavor profile with sweet, salty, and nutty notes. Consider pairing with:

• dried fruit like currants or raisins

• nuts like pine nuts, almonds, walnuts or pistachios

• salty and/or creamy cheeses like parmesan, Pecorino, mozzarella or ricotta

• acid like lemon or balsamic, red wine or sherry vinegar

• and other vegetables like tomatoes, potatoes, sunchokes or winter squashes

• Don’t forget: Broccoli rabe loves garlic! When in doubt, sauté broccoli rabe in olive oil with salt, red pepper flakes and garlic (you can let it flavor the oil and remove, or leave it in).

Pro Tip: Broccoli rabe cooks very quickly, so make sure to take it off the heat when it is tender, but still slightly crisp.