Lagniappe: Rapini (the only real raab)Apr 28th, 2014 | By jdixon | Category: Blog
I won’t repeat my cranky raab rant (and more here), but I will encourage you to eat rapini. While the so-called raabs you may be seeing in farmers markets are the spring flowers of overwintered brassicas (mostly kales, collard greens, & Brussels sprouts), the one true raab is a special variety of turnip harvested young especially for the immature infloressence. You’ll find lots of good advice online for cooking it (here, here, and here, for example), but the basic approach is simple. Drop a bunch of rapini into salted boiling water, fish it out after a couple of minutes, cut into manageable lengths, and cook briefly in extra virgin olive oil with garlic and salt; red pepper is an optional but delicious addition.