Broccoli Rabe/Rapini

About me: Its cruciferous cousin may get all the love, but broccoli rabe (also known as rapini) is a nutrient-packed superfood worthwhile trying. Not a broccoli fan? Don't turn up your nose. If you hate broccoli, you may not necessarily hate broccoli rabe. Despite the name, broccoli rabe is closer to the turnip family than to broccoli. Its flavour is stronger and has a mild mustard taste, most reminiscent of the flavour of turnip greens. Its also loaded with vitamins A, C, and K, and also packs in minerals like calcium, folate, and iron.
You'll often see little yellow flowers on the tops of the greens. Those flowers are completely edible (cooked or raw) and can make your dinner look beautiful!
To Store: Rabe/Rapini should be stored in a mesh bag, or paper towel, and then placed inside a bag or container inside your fridge crisper. Store for at least a week.
To freeze: Blanch washed rabe, chopped stems, or greens for 2-3 minutes. Rinse in cold water to stop the cooking process, drain, and pack into airtight containers, or vacuum seal and freeze.