Rapini, otherwise known as broccoli rabe, is extremely tasty sautéed in olive oil and garlic, with a squeeze of lemon, says Foodnerds. Most people don’t eat it raw because the stems are quite tough when uncooked, says happycamper, who nevertheless enjoys raw rapini with a warm dressing.

In addition to the toughness, rapini is extremely peppery in flavor when it’s raw, says Cheese Boy. The rawer it is, the more peppery it is. A quick dip in boiling water, followed by an ice bath, should be enough to mellow the flavor. Rapini prepared this way tastes “exactly like Chinese hot mustard,” continues Cheese Boy, who adds: “One caveat, stringiness.”

Board Link: Is it safe to eat raw rapini (broccoli raab)?

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