ceramic plate from Fifty One and Half
This green leafy vegetable is a staple in the Italian kitchen. It is called Rapini but it is better known in the U.S. as Broccoli Rabe. Italians love their bitter greens and this vegetable fits right in. It's in the mustard family and is like a turnip green with little broccoli florets. It's absolutely delicious. It goes well with a nice grilled steak. There are a number of ways to cook it, but I'm going to show you how to roast it til it's crispy.
When you buy broccoli rabe, it will be in a nice sized bunch and it will look like a lot, but it does cook down. I like to roast it on sheet pans but you can't crowd it - one large bunch should be divided up between two sheet pans so it crisps up well and doesn't just steam.