Cime di rapa, broccoletti di rapa and rapini are the Italian names for this delicious green winter vegetable, part of the turnip and cabbage, or Brassica, family. It is grown for its greens, which form like sprouting broccoli. It tastes bitter and peppery, a little like turnip. Cime di rapa should be picked before the shoots have started to flower, and when the leaves are still green and tender.
Even in Italy this vegetable was only found in particular regions ten years ago. Now it is found in shops and markets all over the country. In Britain it is still hardly known, and is only available in a few speciality vegetable shops. We are starting to grow it on a small scale from Italian seed, and hope that in a few years it will become established as the market widens.
Look for bright green, tender leaves on crisp strong stalks, with tightly closed flower heads. Discard the tough or blemished outer leaves and cut the younger leaves and flower stems from the main stalk.
The leaves of cime are fine and cook very quickly, like spinach. Drain them well and season with extra virgin olive oil, salt and pepper. In Rome, plates of cime di rapa cooked in this simple way are always part of antipasti di verdura.