Vegetables · Leafy greens

Broccoli rabe (cime di rapa)

Leafy, slightly bitter brassica with small budding heads, famous in Puglia with orecchiette and in Naples as friarielli.

Also called: rapini, cime di rapa, turnip tops, broccoletti, friarielli, rabe

Around the world: cime di rapa, rapini, friarielli, broccoletti (it)

A kind of broccoli

1 recipe with it

What it is

Broccoli rabe (cime di rapa, rapini) is a turnip-family green grown for its tender stems, leaves and small clusters of flower buds. It looks like a loose, leafy version of tenderstem broccoli but tastes more pungent and pleasantly bitter. It is a different plant from Chinese broccoli (gai lan), though both are cooked in similar ways.

Brassica rapa (Ruvo group)

How it’s used

Boiled with orecchiette and dressed with garlic, chilli and anchovy
Sautéed with garlic and chilli as a side (Neapolitan friarielli with sausage)
In sandwiches with roast pork
Blanched then braised with olive oil

Characteristics

Taste: Mustardy and bitter-green, mellowing and sweetening with cooking.
Texture: Tender leaves and buds with firmer stems; peel or split thick stems.
When cooked: Wilts quickly; thick stems need a minute or two longer than the leaves and buds.
Sold as: fresh, frozen
Cooking uses: Commonly cooked, Suitable for boiling
Common in: Italian

Storage

Refrigerated. Wrap loosely in a damp towel inside a bag and use within 3 days; it yellows quickly.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Nutrition per 100 g

Energy: 34 kcal
Protein: 2.82 g
Carbohydrate: 6.64 g
Fat: 0.37 g
Fibre: 2.6 g
Sugars: 1.7 g

USDA FoodData Central: Broccoli, raw (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Broccoli — Tenderstem broccoli is the closest easy swap; add a few rocket or mustard leaves for bitterness.
Chinese broccoli (gai lan) — Cook the same way; slightly sweeter.