You can identify this Italian veggie by its leafy greens, slender stalks and tiny florets. Don’t let the name fool you, these greens are not related to broccoli, but rather, are relatives of the turnip and have a slightly similar, yet milder taste. As a general rule, a good way to balance bitter greens is to add an acidic ingredient like white wine, lemon juice or vinegar to the greens just as they are beginning to cook. Many Italian families like a simple recipe that involves chopping both leaves and stalks and tossing them with orecchiette pasta, crushed garlic, and olive oil. The raab can also be sautéed. Store your broccoli raab unwashed in a plastic produce bag or in the crisper drawer of the refrigerator. When looking for recipes; try searching under its other names, including rapini or broccoli rabe.