Rapini has dark green, chardlike leaves on a stalk with a bitter flavor. Because of the strong flavor and course texture, rapini is typically cooked to soften the leaves and used like other kinds of cooking greens. Simple additions of salt, spices and fat (like bacon or ham) work to enhance the greens. Rapini is also known as broccoli raab and Chinese flowering cabbage. It is available year-round, with peak supplies in late fall through early spring.
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