When is the last time you had boiled spinach for supper? Or a plate piled high with steamed collard greens? Not as a side to anything, but as the actual meal. Like, that was the only thing on your plate. Well, if you’re Greek, then the answer might be, earlier this afternoon. And if you’re not Greek, then this type of pauper, bland meal might seem a little strange, and sad. But trust us…it’s not!
This is rapini…or broccoli rabe…or broccoletti…or about a thousand many other names which would tend to have you believe that this lovely green vegetable comes from the broccoli family. But it doesn’t! In fact, rapini (that’s what we like to call it around here) is in the mustard family and a member of the Brassica rapa species, in the subspecies rapa…the same subspecies where you would find turnip! Bet you didn’t see that coming! In fact, once you taste rapini, it’s relation to turnip is not that surprising; both have a peppery bite and a bitterness that is not at all unpleasant when the vegetable is prepared properly.