Also called broccoli raab, rapini, and broccoletti di rape, this nonheading vegetable has a peppery taste reminiscent of mustard greens. Choose a fresh-smelling bunch with dark green leaves, tight buds, and firm, pencil-thin stems. Refrigerate in plastic up to two days.

Remove tough stems just below where leaves begin. Blanch remaining stems, leaves, and florets for two minutes in boiling salted water; drain. Chop and add to soups, sauces, and omelets.

Sauté chopped fresh garlic in olive oil; add blanched rabe and slivered sun-dried tomatoes. Cook until heated through. Top with poached salmon.

Layer blanched broccoli rabe on a whole-grain sandwich roll with cooked chicken breast, roasted red bell peppers, red onion rings, and garlic aioli.

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