I'm not sure why I decided to grow broccoli raab (also known as rapini) in my garden, but I'm glad I did. It's a nutty, earthy, and very good. Also, it's closer botanically to the turnip than to broccoli, which I find pretty nifty. Rapini is an excellent source of vitamins a/c/k, as well as potassium, calcium, and iron.
1 Bunch Broccoli Raab
4 Cloves Garlic, chopped
1 Small Hot Pepper (optional)
Olive Oil
Toss ingredients. Roast at 375 for 5 minutes. Easy.
*There are two varieties; Italian and Chinese. The Chinese variety is much less bitter.
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