Broccoli Raab or Rapini (Brassica rapa) is a green cruciferous vegetable. The the leaves, buds, and stems are edible. The buds somewhat resemble broccoli, but do not form a large head. Broccoli Raab is known for its slightly bitter taste and is particularly associated with Italian, Galician, and Portuguese cuisines. 

Selection and storage

Good-quality broccoli raab will have bright-green leaves that are crisp, upright, and not wilted. Avoid ones with leaves that are wilted, yellowing, or have dark green patches of slime.

Preparation and serving methods

The leaves, stems, and flower heads are cooked (broil, stir-fry, braise, saute, or steam) and eaten just like regular broccoli and have a flavor similar to broccoli but much more pungent. Clean it as you would other greens, removing the bottom portion of the stems which appear tough. They stems can be removed up to where the leaves begin, and sautéed before adding the leaves to the pan.

Sautéed Broccoli Raab with Chile, Garlic & Lemon by Ruth Lively from Fine Cooking Issue 95