broccoli rabe

or broc·co·li raab

[ brok-uh-lee rahb, brok-lee ]

noun

1. a cruciferous plant, Brassica rapa rapa, of the mustard family, also classified by other names, especially B. rapa ruva, B. rapa rapifera, and B. ruvo.
2. the slightly bitter, dark green leaves and clustered flower buds of this plant, eaten as a raw or cooked vegetable.

Word History and Origins

Origin of broccoli rabe¹

First recorded in 1925–30; perhaps alteration of Italian broccoli di rapa “flowering tops of the turnip”; broccoli ( def ), rape ²( def )

Example Sentences

Add the broccoli rabe to the boiling water and, once the water returns to a boil, cook for 30 to 60 seconds, until slightly tender and bright green.

From Washington Post

Sprinkle 1 tablespoon of lemon juice, if using, over the broccoli rabe and toss to combine.

From Washington Post

Pile each toast with the broccoli rabe, then top each with half of a slice of the cheese.

From Washington Post

The olive-sparked dorade with broccoli rabe I unpack at home is a copy of the fish dish I get on my plate outside Mintwood Place.

From Washington Post

Actually it's no match for broccoli rabe, the greatest vegetable on God's earth.

From The Daily Beast

I need to have something green, broccoli rabe (rapini to some people) being the obvious world number one.

From The Daily Beast

In winter, location permitting, Calabrians grow Savoy cabbage, escarole, and broccoli rabe.

From The Daily Beast