Rapini (also known as Broccoli Rabe or Raap or Raab), Broccoletti, Broccoli di Rape,Cime di Rapa, Rape, Rappi, Friarielli (in Naples) is a common vegetable in the cuisines of Southern Italy (in particular Basilicata , Puglia and Sicily), Galicia (northwestern Spain) andChina. The plant is a member of the Brassiceae tribe of the Brassicaceae, whose taxonomy is very difficult. Rapini is classified scientifically as Brassica rapa subspecies rapa, in the same subspecies as the turnip, but has had various other designations, including Brassica rapa ruvo, Brassica rapa rapifera, Brassica ruvo, Brassica campestris ruvo.
Rapini has many spiked leaves that surround a green bud which looks very similar to a small head of broccoli. There may be small yellow flowers blooming from the buds, which are edible.
The flavor of rapini has been described as nutty, bitter, and pungent.
Rapini is a source of vitamins A, C, and K, as well as potassium, calcium, and iron.
A common preparation involves sauteing it with garlic over low heat for 10 – 15 minutes.