A Note From Molly Adams
Often found in Italian kitchens, broccoli rabe can be described as the leafier and more bitter cousin to broccoli. You may see it in a recipe or market under the name of rapini or broccoli raab. One of our favorite ways to prepare it is simply sautéd in olive oil with garlic, salt and red pepper flakes. But of course, there is much more that can be done with this delicious green!