Broccoli raab resembles thin, leafy, sparsely, budded broccoli stalks. It has a very bitter and pungent taste and is available year round, but is most plentiful from late fall to spring. It is an excellent source of vitamins A and C, and is high in calcium and iron. The greens can be braised, steamed or fried and are good in soups and salads. Store it in the refrigerator for up to 5 days. Broccoli raab is also known as rapini, rape and broccoletti di rape