Vegetable, Leafy Green | Vegan Vegetarian Gluten Free Keto Low Calorie High Fiber

Rapini

Brassica rapa subsp. rapa Allergen-Free
Rapini

Sourcing & Taxonomy

  • Family Brassicaceae
  • Primary Cuisine Italian, Mediterranean
  • Seasonality Fall, Winter, Spring
  • Source Rapini plant

The Forktionary Angle

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Definition

A leafy green vegetable related to broccoli, known for its slightly bitter flavor, edible stalks, leaves, and small florets.

Sensory Profile

TasteBitter, Earthy, Pungent, Slightly Nutty
TextureTender-crisp (stalks), Soft (leaves), Slightly fibrous
AromaPungent, Green, Earthy
AcidityLow

Technical Metrics

Nutrition Facts

Per 1 cup (90g)
Calories22 kcal
Total Fat0.2 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein3.2 g
Total Carbohydrate3.5 g
Dietary Fiber3.2 g
Total Sugars0.5 g
Calcium108 mg
Iron2.1 mg
Potassium450 mg

Chef’s Secret

To reduce rapini's bitterness, blanch it quickly in salted boiling water for 1-2 minutes before sautéing or roasting.

Substitutions

Best Match

Broccoli Rabe

1:1

Broccoli rabe is another name for rapini, making it an identical and perfect substitute.

Broccolini

1:1

Milder and sweeter than rapini, but provides a similar tender-crisp texture and green vegetable profile.

Chinese Broccoli (Gai Lan)

1:1

Offers a similar slightly bitter flavor and sturdy texture; works well in stir-fries or sautéed dishes.

Mustard Greens

1:1

More intensely peppery and bitter; best for dishes where a strong, pungent green is desired.

Buying Guide

Look for firm, vibrant green stalks and leaves without yellowing. Store unwashed in a plastic bag in the refrigerator.

Flavor Pairings

Garlic Olive Oil Chili Flakes Sausage Pasta Lemon Anchovies Potatoes.