Varieties grown: Quarantina, Spring Raab
A classic Italian green, broccoli raab is more closely related Napa cabbage and turnips than broccoli. It also goes by the names broccoli rabe and rapini, and you may or may not have seen it in the grocery store before. It is one of our all-time favorite vegetables, tasting like broccoli but slightly spicy and somewhat bitter. It is tender and should be cooked lightly.
How to use it:
Sauted with garlic, olive oil, and chili flakes (then eaten as a side or on top of pasta)—our favorite preparation!
Steamed like broccoli
Cooked lightly into soups, especially Mediterranean-influenced ones
Put on pizza (goes well with parmesan, sausage, and carmelized onions)
Sauted and served on sandwiches