Broccoli rabe floret, ready to eat (sans spider) Broccoli rabe, rapini...whatever you call it, it's delicious. This green, leafy vegetable tastes like a cross between broccoli and chard. Broccoli Rabe Recipe Bitter green leaves, stems, and tiny broccoli florets cook into a tasty dish full of vitamin A, C, and K, iron, folate and fiber, plus lots of good-for-you antioxidants. I'm a big fan of raab and plant it from seed every spring. The harvest is now at peak, and it must be eaten quickly before the plants produce seeds. So get out your gardening scissors, clip some leaves and