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Rapini (broccoli rabe or raab) (/ r ɑː b /) is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli. Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine. It is a particularly rich dietary source of vitamin K.
Broccoli (Brassica oleracea var. italica) is an edible green plant in the cabbage family (family Brassicaceae, ... Rapini, sometimes called "broccoli rabe", ...
Broccoli Rabe Don't be fooled by the name—this flowering leafy green isn't related to broccoli. It's sometimes called rapini and it's known for being slightly bitter and even a bit spicy.
Broccoli rabe. This Italian staple is a great source of vitamin A, and lutein and zeaxanthin, two supporters of immune health. It also provides a bit of iron and vitamin C, the latter of which ...
Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
Broccoli rabe is one of Davenport's top recommendations, as one cup chopped is a mere nine calories; 100 grams worth of broccoli rabe has 22 calories, three grams of protein, and three grams of fiber.
Sausage and Broccoli Rabe Frittata by Grace Elkus. This family-size frittata will feed a crowd. The formula is simple: a dozen eggs, a cup of cheese, a dollop of full-fat dairy and whatever mix ...
Dry capunti, a variety of cavatelli from Apulia A dish of cavatelli. Cavatelli (/ ˌ k æ v ə ˈ t ɛ l i / KAV-ə-TEL-ee, US: / ˌ k ɑː v-/ KAHV-, [1] [2] [3] Italian: [kavaˈtɛlli]; Italian for 'little hollows' [a]) are small pasta shells made from semolina or other flour dough, [4] [5] commonly cooked with garlic and broccoli or rapini broccoli rabe,seafoods or simply with tomato sauce.
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