“Cooking greens” as a general term for several different types of greens that are used primarily eaten cooked, and do not fall under a larger category (i.e. ‘brassicas’ as with kale and collards). Broccoli rabe and spigarello are most similar to broccoli, with broccoli rabe occasionally containing baby broccoli-like florets. 

To Store:

Wrap in a damp towel and store in the fridge. Broccoli Rabe stored this way will keep for 4-5 days.

Preparation:

Wash and remove any large, woody stems. They can be used similarly to mustard greens, and when sauteed with garlic and olive oil make a fantastic side to potato or rice dishes.