Broccoli Rabe
Broccoli rabe, or rapini, features tender leaves and small florets with a slightly bitter flavor that adds depth to dishes. It's typically sautéed or steamed, pairing beautifully with garlic and olive oil for a savory side dish.
In season now
NJ season: Apr 1 – Nov 15
Often favored for its bitter profile, this crop flourishes in the oscillating temperatures of the New Jersey spring and fall seasons.
Culinary uses: Broccoli rabe has tender stems, leafy greens, and small florets with a pleasantly bitter, peppery flavor. It is best sautéed, roasted, grilled, or added to pasta and sandwiches, pairing especially well with garlic, olive oil, red pepper flakes, lemon, Parmesan, and Italian sausage.
Nutrition: Broccoli rabe is an excellent source of vitamins A, C, and K, along with folate, calcium, and potassium. It also provides fiber and antioxidants that support bone health, immune function, and overall wellness.
Broccoli Rabe
Pack: 1 bunch
A pungent, slightly bitter Italian green with slender stalks, tender leaves, and small buds — quick-blanched and sautéed with garlic and olive oil it's a cornerstone of Italian-American cooking.
Broccoli Rabe
Pack: 12 bunch case
A pungent, slightly bitter Italian green with slender stalks, tender leaves, and small buds — quick-blanched and sautéed with garlic and olive oil it's a cornerstone of Italian-American cooking.