The assertive flavor of rapini, or broccoli rabe is a favorite of Italian and Chinese cooks for centuries. Today, this leafy green vegetable has gained popularity with American cooks because it’s so easy to prepare. The blossoms, leaves and stalks of the rapini are all edible and feature identical taste levels. Rapini has a slightly bitter taste and is frequently steamed or lightly sautéed in olive oil. Its strong flavor makes it a perfect complement to milder foods.