Broccoli rabe

Broccoli rabe, also known as rapini, leaf broccoli, or Italian broccoli, is a green leafy vegetable belonging to the cabbage family (Brassicaceae). Unlike common broccoli, broccoli rabe is characterized by its thin stems, broad leaves, and small broccoli-like flowers, but with a more intense and slightly bitter flavor, similar to that of turnip greens or kale.

Its origin lies in the Mediterranean region, especially in Italy, where it is a traditional ingredient in many local recipes. It is primarily cultivated as a leafy green and is widely used in Italian cuisine, as well as in other Latin American gastronomies, where it is valued for its distinctive flavor and crunchy texture.

Broccoli rabe is an excellent source of vitamins A, C, and K, in addition to containing minerals such as iron and calcium. It is also rich in antioxidants and dietary fiber, making it a beneficial food for digestive health and the immune system.

In cooking, it is usually prepared sautéed, steamed, or incorporated into stews and pastas, where its slightly bitter flavor adds a special touch. It is important not to overcook it to maintain its texture and nutritional value.