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| Shorshe Saak e Begun |
Watching Italian chefs on TV prepare broccoli rabe or rapini with dried red peppers, onions and garlic made me very curious about this vegetable. I came across these greens in the vegetable section of the grocery store and they felt crisp and very fresh. The smell of the fresh greens reminded me of mustard greens, but the leaves and stalks of the latter are much longer and bigger. Rapini is a lot shorter and has small little clusters of broccoli nestled in the greens. The aroma of the dish as it was cooking was heavenly and it tasted even better.
