Introducing Raab, Rabe, and Rapini

By Sidonie Maroon, Culinary Educator for The Food Co-op

Oh how I long for the sweet, tender sprouts of overwintered kale and broccoli, and now it’s time, with a basket and scissors, I snip off the flowering shoots before they bolt, adding them to stir-fries, and blanching them for salads. For a long while, I didn’t have a name for these delicious shoots. Then, I started seeing them pop up at the Food Coop and Farmers Market, labeled as “raab.”

Several years ago, I ordered some broccoli raab seeds from Renee’s Garden Seeds, assuming I was planting what I knew, but what came up was rapini. It sprouted in the cool spring weather, producing an abundance of tender greens. I was hooked. Rapini turned out to be an easy, fast-growing crop for both spring and fall, requiring little effort and rewarding me with a bounty of greens perfect for blanching, soups, and sautés.

Rabe, Raab, and Rapini: What’s the Difference?

The terms “rabe” and “raab” (pronounced “rahb,” rhyming with “job”) are different spellings of the same word. Both refer to the tender, edible flowering shoots of bolting brassicas, such as kale, broccoli, mustard greens, and turnips.

Rapini is a specific plant known as Brassica rapa subsp. ruvo, or broccoli rabe. Despite its name, rapini is not a broccoli—it's more closely related to turnips. Rapini has its own distinct flavor, with a slight mustard bite and a mild bitter edge.

While rapini is a type of rabe or raab, not all rabe/raab are rapini. I know it’s confusing so I’ll say it again — the flowering shoots of kale or mustard greens might be called rabe/raab but are not the same as rapini, which is also called broccoli rabe, but isn't broccoli at all. This might lead you to wonder if rapini tastes like turnip greens? No it doesn't, but please give it a try and find out for yourself.

Rapini Then and Now

Rapini’s culinary history dates back thousands of years, originating in the Mediterranean, where it was and is a staple of Italian, Spanish, and Portuguese cuisines. In Italy, rapini is beloved in southern regions like Puglia, where it’s paired with orecchiette pasta. Its versatility makes it a favorite and every part of the plant is used from leaves and stems to buds. Immigrants brought rapini to North America in the early 20th century, where it gained popularity in Italian-American communities.

Cooking with Rabe, Raab, and Rapini

Whether you’re cooking with rapini or the tender shoots of bolting brassicas, there are so many ways to love these greens. Their earthy flavor pairs with garlic, chili flakes, and umami sauces. A quick blanch in salted water mellows their flavor and keeps the greens vibrant. Blanched rapini can be tossed into salads, stirred into pasta, or added to soups. Sautéing with olive oil and garlic is a classic preparation, and stir-frying with soy sauce or sesame oil brings out their natural sweetness. If the greens are young and tender, you can also eat them raw in salads.

Rapini works well with a variety of ingredients. Garlic, onions, anchovies, sausage, and bacon complement its bitterness, while red chili flakes or hot peppers add depth. Lemon juice or vinegar brightens the greens, while Parmesan or ricotta provide comforting contrasts.

Italian Orecchiette with Rapini and Sausage

Serves 4

1 large bunch rapini, chopped

2 cups (8 ounces dry) orecchiette pasta

2 tablespoons olive oil

1 pound ground Italian sausage

4 garlic cloves, minced

Red chili flakes

Grated Parmesan or Pecorino Romano cheese

1. Bring a large pot of water to the boil. Blanch the rapini in salted water for two to three minutes and scoop out with a spider (strainer).

2. In the same pot of water, cook the orecchiette according to package instructions, reserving 1 cup of pasta water.

3. In a skillet, cook the sausage until browned. Add the garlic, chili flakes, and rapini, and sauté for three to four minutes. Toss the cooked pasta with the sausage and rapini mixture. Add the pasta water as needed to create a light sauce. Serve with the grated cheese.

Chinese-Style Stir-Fried Rapini with Garlic and Hoisin Sauce

1 bunch rapini or raab, chopped

2 tablespoons vegetable oil

3 garlic cloves, thinly sliced

1 tablespoon soy sauce

1 tablespoon hoisin sauce

1 teaspoon toasted sesame oil

Red chili flakes

1. Bring a pot of salted water to a boil. Blanch the rapini for one to three minutes, then drain and rinse under cold water. Pat dry.

2. Heat the vegetable oil in a wok or skillet over medium-high heat. Add the garlic and stir-fry until fragrant, about thirty seconds. Add the blanched rapini and stir-fry for two to three minutes. Stir in the soy sauce, hoisin sauce, and sesame oil. Toss to coat evenly, sprinkle in the red chili flakes. Serve immediately as a side dish or over rice.

Portuguese Sopa de Nabiças (Turnip Greens Soup using Rapini)

1 bunch rapini or raab, trimmed and chopped

2 tablespoons olive oil

1 onion, finely chopped

4 garlic cloves, minced

2 potatoes, diced

4 cups chicken or vegetable stock

1 tablespoon smoked paprika

Portuguese chouriço, sliced thin (optional) (Italian chorizo works) 

1. Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic until softened. Add the potatoes, stock, and paprika, and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about fifteen minutes. Stir in the rapini and chouriço (if using), and cook for four to five minutes. Serve hot with crusty bread

Simple Sautéed Rapini with Garlic and Lemon

1 bunch rapini or raab, trimmed

2 tablespoons olive oil

3 garlic cloves, thinly sliced

Juice of half a fresh lemon

Salt and pepper, to taste

1. Blanch the rapini for one to two minutes, then drain.

2. Heat the olive oil in a skillet over medium heat. Add the garlic and sauté until fragrant, about thirty seconds. Add the rapini and cook for three to four minutes, tossing occasionally. Squeeze lemon juice over the top, season with salt and pepper, and serve immediately.