A vegetable with many names, this delicious brassica has found a New World home in the Salinas Valley
PHOTOGRAPHY BY PATRICK TREGENZA
It’s early spring and not many sexy new spring vegetables are on the market tables yet. Now is the time to venture into uncharted territory and experiment with healthy, spiked leaf bunches of broccoli rabe, also known as broccoli raab or rapini. This tasty green, with its tender thin stems, complements rich meats like lamb and pork, adds a mustardy, slightly bitter—yet nutty—punch to carb-laden dishes like polenta and pasta and gives nice flavor and texture when steamed or sautéed and added to sandwiches made on a thick baguette soaked with olive oil and vinegar.
A cruciferous turnip relative, broccoli rabe is also called Italian turnip greens and … Read More