Eat This Now: Broccoli Rabe

It’s easy to get broccoli rabe confused with standard broccoli or even broccolini. But with its long stalks, dark green leaves and small buds, the green (also known as rapini) boasts a bitterness that can add a layer of depth to your meal. Nab this turnip cousin through the end of June at West Side Market produce vendors and take a page out of Black Pig chef and owner Michael Nowak’s cookbook. “We like to char it in a cast-iron pan with a little bit of Fresno chili,” he says. “When we plate it, we use a simple salsa verde with fresh herbs, olive oil and a little lemon zest.” 2801 Bridge Ave., Cleveland, 216-862-7551, blackpigcle.com