Have you ever taken a bite of broccoli rabe and wondered why its bitterness is so prominent? Here's what to know about the cruciferous vegetable.

How to cook broccoli rabe Now that summer is slipping into fall, the familiar heads of broccoli will be joined by odd family members with names like broccoli rabe, broccolini and Chinese kale.

Broccoli rabe has a mustardlike bitterness that becomes a mouthwatering taste dimension once mellowed by blanching it briefly then sauteing it with garlic in olive oil.

Broccoli rabe — also known as rapini — isn't just part of the broccoli plant, and it's not just baby broccoli. In fact, the leafy, cruciferous vegetable is closely related to the turnip. The ...

Broccoli rabe has a mustardlike bitterness that becomes a mouthwatering taste dimension once mellowed by blanching the vegetable briefly before sauteing it with garlic in olive oil.

Riescher knows how to bring out the best in broccoli rabe. He combines the bitter green with orecchiette pasta, a touch of sun-dried tomatoes, pancetta and a light stock-based sauce.

Cook the broccoli rabe over medium-heat with olive oil and tomato paste in a large pot; after a few minutes, the vegetable will start to wilt and turn bright green.

But to many Italians, broccoli rabe (pronounced "rahb") is the taste of home, conveying in its bitter bite the sweet memory of a mother's kitchen.

Find Broccoli Rabe ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet.