Broccoli Rabe, AKA, Rapini is a very common Southern Italian staple. Italians love their greens, which may attribute to their overall health. While many think its all meat and pasta, there is a definite balance, and vegetables and fruits are a mainstay. In fact, until the Mid-Sixteen Century Neapolitans were called Mangiafoglie or Leaf Eaters. (Source:Naples at Table by Arthur Schwartz) <br />I grew up with Tess cooking all sorts of greens, but I never cared for the Italian ones. They can be an acquired taste because they can be bitter. But, cooking broccoli rabe correctly is the secret to creating a greens dish that I would proudly serve as a main course. <br />

Share: