Cime di Rapa is the Italian name for Broccoli Rabe and it means “Tops of Turnips” because... Broccoli Rabe is not a Broccoli at all! Broccoli is part of the cruciferous family and is essentially a large edible flower, which is where it’s entomology stems from. Although the two have similar coloring and florets at the end of their stalks, Broccoli has tighter, larger florets and Broccoli Rabe is leafier and more slender. Broccoli began its cultivation in the 6th century BC (during the Roman Empire) and has been brought around the world since.
Broccoli Rabe, also called rapini, (Yes, three names. Yes, confusing) is more bitter and can be used like other leafy greens. It is perfect when blanched or sauteed and goes great with a sweet + fatty meat like pork, and also with lots of garlic, parmesan, and spice. Broccoli tastes more vegetal and can be eaten raw or cooked, though overcooked broccoli will turn sulfuric. It is extremely versatile but truthfully my favorite is eating it like I did as a kid: steamed with ketchup. If you’re looking to finesse, think back to the Roman Empire and have the vegetable travel time and space onto your plate today.