Broccoli is the better-known of the two vegetables.
If you want to add more healthy vegetables to your diet, put some greens on your plate. Next time you go to the supermarket or produce stand, look for broccoli and ask if broccoli rabe is available. While these two vegetables share a name and some similarities, they are not the same vegetable.
Broccoli
Broccoli is a member of the Brassica oleracea species and is related to the cabbage plant and cauliflower. Broccoli originated from coastal Southern European wild cabbage plants over 2,000 years ago. It was introduced to the United States by Italian Immigrants in the early 20th century, and is so prevalent now that it's found in almost every supermarket in fresh and frozen form. Prized mostly for its nutritional value, a serving of broccoli is higher in vitamin C than an orange, has as much calcium as a cup of milk, and contains anti-carcinogens that both fight and prevent cancer.
Broccoli Rabe
Broccoli Rabe is mostly found in Italian and Chinese Cuisine
Broccoli rabe is a member of the Brassica rapa species and is related to the turnip. It is known by many different names: broccoli raab, rapini, rapa, rappone, Italian broccoli, Chinese broccoli and turnip broccoli. It's origins are unknown, but it was most likely native to China and the Mediterranean regions. It is more leafy than broccoli, but does have small florets among the leaves that look like regular broccoli. It is low in carbs and high in protein, and contains vitamins A and E. It can be a rich low-fat source of pantothenic acid, or vitamin B5, which is most commonly found in meat.
Cooking Broccoli
The broccoli stalk and flower heads, known as florets, are edible. The stalks are tougher and generally require cooking to become tender, while the more delicate florets can be eaten raw. Broccoli is a versatile vegetable that you can grill, bake, roast, boil, steam, fry, stir-fry or saute. You can enjoy broccoli with a variety of flavors: salad dressings, olive oil and garlic, a squirt of lemon, a splash of vinegar, melted cheese, a sprinkle of parmesan, glazes, pan juices or gravy. Add chopped broccoli stems to stews and soups earlier to soften them, and add florets in the last 5 minutes so they don't become too mushy.
Cooking Broccoli Rabe
Broccoli rabe is not as versatile as broccoli. It's very bitter raw, but the flavor is toned down in cooking to a sharp, nutty taste. Unlike broccoli, you eat the stems and leaves, as well as the small florets. It is most often chopped up and blanched in boiling water for a few minutes to make it more tender, then drained. It is most flavorful when dressed simply; saute it for a few minutes with a bit of butter or olive oil, a little garlic and some salt and pepper to taste. You can eat rabe as a side dish or add it to pasta. If you prefer Asian cuisine, add blanched broccoli rabe to stir-fry dishes.
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