native to: originally cultivated in the Mediterranean and in China
in season here: summer
Broccoli raab or rabe (pronounced "rob"), also called Italian turnip, broccoletti, cime di rapa, broccoli di rape, rappi, friarielli, grelos and rapini, is a lot more fun if you get it at the farmers' market because you can get it with bright yellow flowers instead of tight broccoli-like buds. It's not actually broccoli, it's a closer relative of turnips and is said to taste a bit like mustard greens or kale, although a quick blanch will remove much of the bitterness. It is often steamed and served with lemon or garlic.
Broccoli raab has lots of good stuff in it: protein, vitamins A, C, E (Alpha Tocopherol), K, and B6, Thiamin, Riboflavin, Niacin, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, and Manganese. In fact, it's considered a "super food" and does things like slowing aging, lowering the risk of high blood pressure, and preventing stroke, Alzheimer's, and birth defects.
Read more:
label-style nutrition data for raw raab
label-style nutrition data for cooked raab
health benefits
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
