Broccoli raab is a non-heading broccoli-like vegetable that resembles broccoli florets on long, thin stems. Sometimes called rapini or Italian turnip, broccoli raab is not actually related to broccoli. Originally cultivated in the southern Mediterranean, broccoli raab is closely related to turnips, which is probably why the leaves look like turnip greens. In the 1920s, broccoli raab was first introduced in the US and is most widely consumed in Italian and Asian communities.
Broccoli raab has a slightly bitter flavor, so some people prefer to quickly blanch it prior to sautéing. It is an excellent source of vitamins A and C, as well as fiber.
Storing & Cooking Information
Handling: Clean it as you would other greens, removing the bottom portion of the stems which appear tough and washing thoroughly. Trim off the tough stem ends. If the stems are extra thick, use a vegetable peeler to remove the skin, and then halve the stems lengthwise before cooking.
Storing: Seal unwashed broccoli raab in a plastic bag and gently close the bag, leaving the seal open slightly.After that, place broccolu raab in the crisper drawer of your refrigerator. Broccoli raab will last 3-5 days stored in plastic bag in hydrator drawer of fridge.
Freezing: Wash thoroughly and cut off woody stems. Blanch (plunge into boiling water) for three minutes. Chill in ice water, drain off excess water, place in freezer bags (removing as much air as possible) and place in deepest part of the freezer.