Vegetable Profile: Rapini (Brassica rapa)
Rapini is a non-head-forming broccoli relative popular in Mediterranean cuisine. Its leaves, stalks, and flowers are all edible. Rapini has a light bitter flavor, which is delightful when cooked in olive oil or bacon grease.
In traditional herbal medicine, bitter is associated with digestive tonics, helping to stimulate the metabolism. It also tonifies the liver and stomach. Rapini is a great source of iron, calcium, potassium, and antioxidants. Cook well for best flavor and nutrient assimilation, as with all dark leafy greens.
Rapini is relatively delicate, which is why you won't find it on store shelves. Store in a water-proof container in the fridge for 2-3 days.
Best when sauteed with olive oil or bacon grease, soy sauce, and garlic! pairs well with eggs, chicken, tempeh, or pork.
The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!