While broccoli rabe and broccolini look similar, they are not the same vegetable. But people get the two mixed up all the time—for good reason. While broccolini sounds Italian, it's actually rooted in Chinese cuisine. And while broccoli rabe is common on Italian dinner tables, it's often confused with Chinese broccoli—which is more closely related to broccolini. Is your head spinning yet? Don't worry, we'll set you straight on broccoli rabe versus broccolini.
Considered a cruciferous vegetable like Brussels sprouts, kale and (of course) broccoli, broccoli rabe is a dark green vegetable in the turnip family. It's sometimes spelled raab and also goes by a few different names: rapini, rapa, rappi, rappone and turnip broccoli. Despite the name (or names), it tastes nothing like broccoli. Broccoli rabe's uses and flavors are closer to turnip and mustard greens.
As far as appearance goes, broccoli rabe is leafy with thin stems and smaller florets that aren't as big and plentiful as those of broccoli. In the grocery store, broccoli rabe stalks are bundled together much like you find fresh herbs.
All parts of broccoli rabe—stems, florets and leaves—are edible. It is known for its bitter taste and it can be quite strong, which can take some getting used to, especially if you were expecting something similar to broccoli. It's celebrated in Italian cuisine, but people everywhere can have (or grow) an appreciation for it.
Cooking with Broccoli Rabe
Broccoli rabe is very versatile. It can be roasted, sautéed, broiled, boiled or grilled. It can be enjoyed as a salad, in risotto or on top of pizza. To tenderize broccoli rabe and cut back on its bitter edge, you can blanch it (cook it briefly in boiling water, then transfer it to an ice bath) before you cook it further. Because of its bitterness, broccoli rabe stands up well to strong flavors like soy sauce, anchovies, garlic and hard cheeses.
Just like broccoli rabe and broccoli, broccolini is also a cruciferous vegetable. Sometimes referred to as "baby broccoli," it's actually a hybrid vegetable. Broccolini is a cross between broccoli and Chinese broccoli (also called gai lan or Chinese kale). It looks a lot like Chinese broccoli—the stalks are long and lean—but instead of big leaves, it has florets more like common broccoli. The flavor and texture are somewhere between the two vegetables; broccolini is sweet and mild with a tender-crisp texture if it's not overcooked.
Cooking with Broccolini
Not surprisingly, broccolini works well in stir-fries but it's also great sautéed, grilled or roasted. You can use it to make a pesto and throw it into a bowl of spaghetti or in your spaghetti squash for a spaghetti squash lasagna.
If you plan to sauté your broccolini, blanching it first will help tenderize it. That makes it a bit quicker to cook.
Being cruciferous vegetables, both broccoli rabe and broccolini have plenty of nutrients to support overall good health, including vitamins C, E and K. Cruciferous vegetables contain fiber, carotenoids and glucosinolates, which may help protect our bodies from different types of cancers. Either one you pick, you're winning with loads of nutrients.
Broccoli rabe is leafier, thinner, and less floral than broccoli. The stems are long and tender and bush out in leafy clusters with small flowering heads, like broccolini. But, where broccolini is sweet and mild, broccoli rabe is bold and bitter. The flavor is almost like that of mustard greens mixed with horseradish.
A nutrition superstar, rapini satisfies more than 50% of your daily recommended value of vitamins C and A. It also delivers iron and vitamin K, which is important for bone strength. It's also just one step beneath regular broccoli (but in line with spinach) for protein content.
Yes!However, it's not quite the same, as broccolini is known to be sweeter, less bitter, and more tender than broccoli rabe. However, it still has the same small broccoli florets, leaves, and long stems as broccoli rabe.
Yes, "rabe" is pronounced like "Rob," and yes, this green vegetable is quite bitter. But broccoli rabe's sharp bitterness is actually its most redeeming quality. That aggressive flavor is wonderful for cutting through heavier sauces and proteins, most notably in Italian cuisine.
The easiest way to rid broccoli rabe of some of its bitter flavor is by blanching it first. Just a quick dip in boiling water extracts enough of the bitterness and jumpstarts the cooking.
"Broccolini is more tender than broccoli and has a milder flavor," explains JUMAHA. "I love the mix of textures; the crunchy stems and the softer florets that soak up sauce are a great combination. This quick broccolini dish is delicious, good for you, and full of garlicky, lemony flavor."
Furthermore, broccoli rabe offers powerful anti-inflammatory nutrients, such as folate and vitamin C. The veggie has ten times more folic acid than blueberries. Glucosinolates may improve heart health by reducing inflammation and oxidative stress in your artery walls.
Broccoli rabe also have a high fiber content, which not only leaves you feeling satisfied and full for longer, but also helps keep things moving in the GI tract.
You can enjoy broccoli rabe either cooked or in its raw form, depending on your taste. Just keep in mind that the bitter taste may be more evident if you eat it raw. Broccoli rabe is widely used in Italian and Asian dishes and is typically either cooked or sauteed.
The stalks, leaves, and blossoms of the plant are all edible—you'll just want to trim off the base of the stem, as it can be woody. If you end up with thick-stemmed broccoli rabe despite your best efforts otherwise, simply shave or peel a bit of the stem like you would with beefy asparagus stalks.
Broccolini will also have longer stems and smaller heads in comparison to broccoli. Broccolini is still a fairly new cruciferous vegetable, as it was invented in 1993 in Japan. Because of its newness and because it provides less quantity in a stalk, broccolini is typically more expensive than broccoli.
In Puglia, it's called “cime di rapa.” In Tuscany, it's "rapini" and in Lazio, it's “friggitelli.” Yet the most common Italian name for this particular vegetable comes from Campania – “friarelli.” But in English, it's broccoli rabe.
When broccoli rabe is cut or chewed and its cells are damaged, two components stored mainly in its florets—the enzyme myrosinase and a bitter-tasting substrate of the enzyme called glucosinolate—combine.
Avoid if the florets are wilted, browned or fully bloomed. The stalks should be firm and can be slightly flexible. Store broccoli rabe in a plastic bag in the refrigerator for up to 3 days.
Broccoli rabe, also known as rapini, isn't the most well-known vegetable, but that doesn't mean you should count it out. The whole plant is edible, it's extremely easy to cook, and it's loaded with disease-fighting nutrients.
The stalks, leaves, and blossoms of the plant are all edible—you'll just want to trim off the base of the stem, as it can be woody. If you end up with thick-stemmed broccoli rabe despite your best efforts otherwise, simply shave or peel a bit of the stem like you would with beefy asparagus stalks.
Broccolini will also have longer stems and smaller heads in comparison to broccoli. Broccolini is still a fairly new cruciferous vegetable, as it was invented in 1993 in Japan. Because of its newness and because it provides less quantity in a stalk, broccolini is typically more expensive than broccoli.
Rapini or broccoli rabe (/rɑːb/) is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli, but do not form a large head. Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine.
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