Though it looks like your standard leafy green, Spring Rapini is actually a cruciferous vegetable, putting it in the same category as broccoli, cauliflower, cabbage, Brussels sprouts and, yes, even kale! It grows in longer, lettuce-type stalks, but the florets at the end of those stalks appear far more akin to broccoli, which would explain why it’s also known as Broccoli Raab.
Rapini is commonly found in Italian and Portuguese cuisine, as well as in some Spanish cuisine as well. You can eat it plain or in salad, but it’s also commonly cooked or sautéed with olive oil, and garlic and pepper, to be served as a robust and flavourful side dish. Plus, it is a delicious source of vitamins A, C, and K.