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a common vegetable in Galician, Chinese, Italian, and Portuguese cuisine
the same subspecies as the turnip
Rapini has many spiked leaves that surround a green bud which looks very similar to a small head of broccoli.
The flavor of rapini has been described as nutty, bitter, pungent, and "an acquired taste"
Rapini is a source of vitamins A, C, and K, as well as potassium, calcium, and iron
Rapini is available all year long, but its peak season is fall to spring in the Northern Hemisphere.
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I have found that blanching the rapini before use, decreases the bitterness.
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