Rapini

Store unwashed in a plastic bag in the crisper drawer of your refrigerator. Use relatively quickly as it wilts easily.

To reduce bitterness, blanch rapini in boiling salted water for 1-2 minutes, then shock in ice water before cooking.

Rapini pairs wonderfully with garlic, chili flakes, lemon, and anchovies.

Ensure you trim off any tough, woody stems.

It's excellent sautéed with olive oil until tender-crisp.

Garlic

Chili flakes

Anchovies

Lemon

Olive oil

Sausage

White beans

Pasta

Pork

Overcooking, which can make it mushy and overly bitter.

Not trimming the tough, woody parts of the stems.

Using rapini that has already started to wilt significantly, as it will have lost its fresh flavor and texture.