We use “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. Tokyo bekana is much more similar to lettuce in texture, but it’s true flavor is brought out through the cooking process.
Broccoli rabe, Tokyo bekana, and spigarello are all stored similarly. Wrap in a damp towel and store in the fridge. Tokyo bekana has a slightly shorter shelf life, but will keep for 4-5 days.
Broccoli rabe and spigarello are prepared similarly. 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. Tokyo bekana is used slightly differently, and should only be lightly cooked. Tokyo bekana is typically added at the very end of a stir fry, and can be used as a substitute for bok choi.