Rapini
Culinary Use, Storage, & Benefits
Vegetable Profile: Rapini (Brassica rapa)
Description
Rapini is a non-head-forming broccoli relative popular in Mediterranean cuisine. Its leaves, stalks, and flowers are all edible. Rapini has a light bitter flavor, which is delightful when cooked in olive oil or bacon grease. It is heavily susceptible to many of the common pests and diseases of the Brassica family; therefore, planting it where you can keep an eye on it as well as mixing it with pest deterrents like onion family plants is generally a good idea.
Nutrition
In traditional herbal medicine, bitter is associated with digestive tonics, helping to stimulate the metabolism. It also tonifies the liver and stomach. Rapini is a great source of iron, calcium, potassium, and antioxidants. Cook well for best flavor and nutrient assimilation, as with all dark leafy greens.
Storage
Rapini is relatively delicate, which is why you won't find it on store shelves. Store in a waterproof container in the fridge for 2-3 days.
Use
Best when sauteed with olive oil or bacon grease, soy sauce, and garlic! It pairs well with eggs, chicken, tempeh, or pork.
Sources:
The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!
