Storage: Store broccoli rabe in a plastic bag. It will keep up to one week.
Preparation: Fill a large bowl or salad spinner with cold water, add broccoli rabe, and swish it around to remove sand and dirt. Wait a minute to let the sediment settle to the bottom, then pull out the greens, dump the water, and repeat until the broccoli rabe is clean. Dry thoroughly by rolling with towels.
Taste: Tender, pungent, chewy, robust flavor.
Nutritional Benefits: Like all members of the Brassica family, broccoli rabe is renowned for its cancer-preventing and fighting potential. It contains glucosinolates which studies have found to be particularly effective against stomach, lung, colon, breast and prostate cancers. Broccoli rabe is also an excellent source of antioxidant-rich vitamins A, C and K. The bitterness also reflects a good source of folate – a wonderful B vitamin that protects against birth defects and heart disease – as well as potassium, fiber, and calcium.