Broccoli Rabe

The story

What you're tasting

A slightly bitter, leafy brassica with small florets, synonymous with the cuisine of Puglia.

Wildly popular in Southern Italy, particularly Puglia and Campania. It is a turnip top, not a true broccoli. Its history is the history of "cucina povera"—foraging for bitter greens to flavor simple pasta dishes.

A street produce stall under a striped umbrella

Know it

Before you buy

Tasting: Pleasantly bitter, pungent, and nutty. The flavor is assertive and pairs perfectly with bold ingredients like chili, garlic, and anchovies.
Season: Autumn/Winter
Keep it: Store unwashed in a plastic bag in the refrigerator crisper. Best used within 3-5 days as the leaves yellow quickly.

The making

How it's made

Grown extensively in Puglia. The entire plant is edible, but the tender leaves and small, broccoli-like buds ("cime") are prized. Harvested in late autumn and winter.

Cime di Rapa is the emblem of Pugliese cuisine. 'Orecchiette alle cime di rapa' is the region's most famous dish. It represents the tradition of foraging for wild greens.

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