Broccolini vs. Broccoli Rabe: 3 Ways the Green Veggies Differ

Broccolini is a cross-breed between broccoli and Chinese broccoli—a leafy vegetable commonly called Chinese kale, gai lan (or kai lan)—all of which are cultivars of Brassica oleracea. Distribution companies developed broccolini in Japan in the 1990s, and a commercial company first marketed the vegetable under the name broccolini in 1998 in California.

Broccolini is not baby broccoli. The hybrid vegetable combines the best traits in both vegetables—the tender florets found in broccoli and the crunchy thin stalks of Chinese broccoli. Broccolini has a milder taste than regular broccoli.

Broccoli rabe (also called rapini) is a leafy, cruciferous vegetable that is a cultivar of Brassica rapa. It is more closely related to turnips than to broccoli. The bitter greens of broccoli rabe are similar in taste to mustard greens or turnip greens. The leaves of broccoli rabe resemble turnip greens.

Broccolini and broccoli rabe are both green veggies that contain high amounts of vitamin C, vitamin A, and fiber, but their origins, tastes, and textures set them apart. Here are a few key differences:

1. 1. Appearance: Broccolini has long, thin stems resembling the stalks of asparagus that end in florets similar to those of broccoli but are usually not as dense. By comparison, broccoli rabe presents as a leafy green. Broccoli rabe has small buds which resemble miniature versions of broccoli florets, but the majority of the vegetable has green leaves and stems.
2. 2. Taste and texture: Broccolini has a mild, sweet taste and its tender, full-size florets and small stems remain crunchy but not tough when cooked. Broccoli rabe belongs to a larger family of mustard plants and therefore has a pungent and bitter taste. It tastes better cooked than raw. People do not usually eat the small buds of broccoli rabe.
3. 3. Uses: You can substitute broccolini for broccoli in most recipes that call for the latter, as the vegetables are similar enough in size, taste, texture, and appearance. Broccoli rabe is common in Italian cuisine, as either a side dish or mixed into main dishes. You can blanch broccoli rabe with salt and lemon juice or sauté it with garlic, olive oil, or lemon, which helps to mellow the bitter flavor. Sautéed broccoli rabe pairs well with slightly sweet and spicy ingredients, like Italian sausage or pesto.

You can serve both broccolini and broccoli rabe as side dishes, or you can incorporate them into one-pot meals like stir-frys or pasta dishes. Here are some ways to cook these green vegetables:

• Baked: For an easy side dish, drizzle a sheet pan and the green veggies with oil. Flavor the broccolini with salt, pepper, lemon, or garlic, and cook it on medium heat for about fifteen minutes. Or toss broccoli rabe with garlic and cook it for about ten minutes.
• Blanched: The cooking method of blanching, or quickly submerging vegetables in salted boiling water, preserves their bright color and crispy texture. While blanching will not impart any additional flavors, you can top blanched broccolini or broccoli rabe with a drizzle of olive oil and a sprinkle of red pepper flakes.
• Stir-fried: Cook broccolini quickly by stir-frying it. Heat a pan with oil and cook the broccolini with garlic, ginger, and soy sauce until it becomes tender. Serve the green vegetable alongside rice or stir-fried chicken for a quick weeknight meal.

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