BEEN THERE Broccoli
DO THIS Broccoli Rabe
Broccoli rabe has the same green florets and name as broccoli, but it's an entirely different vegetable. Popular in Italy (where it's called rapini), this dark leafy green has a slightly bitter taste. It contains a quarter of the calories of its cruciferous cousin—only nine per cup—and twice the amount of vitamin A. Talk about a superfood. "Broccoli rabe is also a good source of folate, vitamin K, and beta-carotene," says Jonny Bowden, Ph.D., author of The 150 Healthiest Foods on Earth. And, like broccoli, it's high in sulforaphanes, compounds found to have a protective effect against stomach, lung and breast cancers.
SERVING TIP Rabe with smaller leaves has a milder taste than its larger-leaved counterparts. Blanch in salted boiling water for 30 seconds, then transfer to a bowl of ice water. Remove and pat dry. To cook, sauté a clove of crushed garlic in 2 tablespoons of olive oil. Add 4 cups of broccoli rabe and cook until heated through, or about 5 minutes. Toss with whole-wheat pasta, finely chopped figs, and toasted pine nuts.