Not even included in the American produce lexicon just 30 years, Broccoli Rabe, also known as rapini, is today one the most ubiquitous vegetables on our culinary landscape. Once the provenance of southern Italy - Puglia, in particular- its popularity now crosses all cultural boundaries. Related to both the cabbage and turnip families, it is famously bitter with a deep, green pungency that pairs perfectly with garlic and olive oil. Broccoli Rabe is now available year-round from California though many think it tastes best during colder months. Look for bunches with lots of blossoms, some tinged with yellow. We recommend cooking the stems also but suggest peeling them first. Trim the stem tips off, peel the rest and plunge in boiling salted water for a minute. Add the remaining rinsed bunch and drain after another minute. You can either enjoy aldente, as is, with a drizzle of oil, or saute in good olive oil with garlic and pinch of crushed red pepper. Broccoli Rabe is great with sausages on pasta, pureed into a pesto with Parmigiano, pignoli, garlic and cheese or cooked into a loose, soupy stew with cannellini beans.