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
Eat This Now: Broccoli Rabe
Often confused as the standard green, broccoli rabe can add a layer of bitterness to any dish.
