For a fleeting period in the spring, you’ll find overwintered bunches of broccoli rabe that boast a relative sweetness.

Broccoli rabe is cooked twice to tame its bitter qualities and transform it into a tender, garlicky Italian vegetable side dish.

Broccoli rabe, also known as broccoli rapini or raab, is a nutritional powerhouse with many health benefits.

When shopping for broccoli rabe, look for a firm, thin-stemmed bunch with bright green, tightly closed florets. If you see any yellow leaves or spots, skip it—the rabe is past its prime.

Parmesan and ricotta mellow the pleasingly bitter broccoli rabe in this main course–friendly frittata. Though frittatas are often served cooled as a first course, they make an equally good main ...

Chef Giovanni, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make Nonna’s Broccoli Rabe.

Elevate your BBQ with this easy cheesy grilled broccoli rabe recipe! It's simple, fast, charred, and topped with melted asiago cheese.