Broccoli Rabe, or Raab, or Rapini (just call him “Rob”) is a delicious import that came to the U.S. with the Italians in the 1920’s, maybe with the intention of lightening The Great Depression. Do not quote me or Driftless Organics on that, though. Closely related to broccoli, rabe is cooking green that has a kind of sharp, almost bitter taste (oh, flashes of The Great Depression again…), and might have florets too that remind you of broccoli. Honestly, the world can be divided into two types: people who love, and people who do not love broccoli rabe. Do you like mustard greens? Then you’ll like rabe. But don’t knock it ’til you try it, right? This is a late fall/early winter and early spring veggie rich in vitamins A and C, as well as folate. Like its Brassica brethren, broccoli rabe is high in cancer-fighting sulforophanes and indoles. So dig in!


Store your broccoli rabe in a loose plastic bag in the crisper drawer of your fridge. Try to use up in a few days – week.


Cooking & Eating Tips

Use broccoli rabe where you plan to use a cooking green. Blanch it with salty water for a minute or two if you want to cut the bitterness. For a quick side-dish, sauteé with garlic in some Driftless Sunflower Oil.