If you get broccoli rabe and broccolini mixed up, you are not alone.
We’ll set you straight on broccoli rabe vs. broccolini, plus ways to cook with both.
While broccoli rabe and broccolini look similar, they are not the same vegetable.
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But people get the two mixed up all the timefor good reason.
While broccolini sounds Italian, it’s actually rooted in Chinese cuisine.
Is your head spinning yet?
Don’t worry, we’ll set you straight on broccoli rabe versus broccolini.
Despite the name (or names), it tastes nothing like broccoli.
Broccoli rabe’s uses and flavors are closer to turnip and mustard greens.
In the grocery store, broccoli rabe stalks are bundled together much like you find fresh herbs.
All parts of broccoli rabestems, florets and leavesare edible.
Cooking with Broccoli Rabe
Broccoli rabe is very versatile.
It can be roasted, sauteed, broiled, boiled or grilled.
It can be enjoyed as a salad, in risotto or on top of pizza.
Broccolini
Just like broccoli rabe and broccoli, broccolini is also a cruciferous vegetable.
Sometimes referred to as “baby broccoli,” it’s actually a hybrid vegetable.
Broccolini is a cross between broccoli and Chinese broccoli (also called gai lan or Chinese kale).
If you plan to saute your broccolini, blanching it first will help tenderize it.
That makes it a bit quicker to cook.
Either one you pick, you’re winning with loads of nutrients.
