Ingredient

Rapini

The Bitter Green

Rapini features dark green leaves, slender stems, and small florets. Its taste is reminiscent of broccoli but with a more pronounced bitterness. The texture is tender yet slightly crunchy. When cooked, rapini develops a milder flavor and a softer texture. It is often described as a cross between broccoli and mustard greens.

Garden vegetables and primary derivatives thereof› Flowering brassica› Broccoli and similar-

Bitter, nutty, slightly pungent

Origins and history

Rapini originated in the Mediterranean region and has been a staple in Italian cuisine for centuries. It was introduced to North America by Italian immigrants and is now widely cultivated in the United States and Canada. Rapini holds cultural significance in Italian cooking, where it is commonly used in pasta dishes, sautés, and soups.

Nutritional information

Rapini is a nutrient-dense vegetable that is low in calories and high in vitamins A, C, and K. It also provides a good amount of folate, iron, and calcium. A serving of rapini contains approximately 25 calories.

How to select

When selecting rapini, look for vibrant dark green leaves and firm stems. Avoid any yellowing or wilting. The leaves should be crisp and not limp. Choose bunches with smaller florets, as they tend to be less bitter. Opt for organic or locally grown rapini when possible to support sustainable farming practices.

Storage recommendations

To store rapini, wrap it loosely in a damp paper towel and place it in a plastic bag. Store it in the refrigerator's crisper drawer for up to 3-4 days. Avoid washing rapini before storing, as excess moisture can cause it to spoil faster.

How to produce

Rapini can be grown in home gardens or containers. It thrives in cool weather and requires well-drained soil and full sun. Sow the seeds directly in the garden or start them indoors and transplant when the seedlings are a few inches tall. Regular watering and occasional fertilization will promote healthy growth.

Preparation tips

Rapini can be enjoyed in various ways. To prepare, trim the tough ends of the stems and remove any yellowed leaves. Blanch the rapini in boiling water for a few minutes, then transfer to an ice bath to stop the cooking process. Sauté it with garlic and olive oil, or add it to pasta dishes, stir-fries, or soups. Rapini pairs well with bold flavors like lemon, chili flakes, and Parmesan cheese.

Substitutions

Broccoli rabe, broccolini, kale

Culinary uses

Rapini is commonly used in Italian cuisine, where it is added to pasta dishes, risottos, and frittatas. It is also delicious when sautéed with garlic and served as a side dish. In addition, rapini can be used in stir-fries, soups, and stews to add a unique flavor and texture.