Ingredient
Broccoli raab
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This slightly bitter cooking green has long been popular in Italy and is now catching on in America. It's best to just eat the florets and leaves; the stems are quite bitter.
Also known as
- Broccolirab
- Broccoli de rape
- Broccoli de rabe
- Brocoletti di rape
- Brocoletto
- Rappi
- Rape
- Raab
- Rapini
- Cima di rapa
- Cima di rabe
- Choy sum
- Chinese flowering cabbage
Substitutes
Chinese broccoli (similar, but not as bitter) OR dandelion greens OR Swiss chard OR mustard greens OR turnip greens OR kale OR broccoli (milder, takes longer to cook) OR cauliflower OR watercress
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