Broccoli Rabe
Known in Italian as friarelli, broccoli rabe is not actually broccoli. Bitter and leafy green, with a thin long stalk, it is a completely separate plant closer in relation to a turnip than the heads of broccoli at the grocery store. Sauteed broccoli rabe adds delicious bitterness to pasta dishes and grilled meats—particularly sausage. Serve broccoli rabe as a side dish with pine nuts and parmigiano reggiano to complete your next great Italian meal.
