It is a particularly rich dietary source of vitamin K. Native to Europe, the plant is a member of the tribe Brassiceae of the Brassicaceae (mustard family).

Rapini has many spiked leaves that surround clusters of green buds that resemble small heads of broccoli.

[9] Rapini is widely used in the cuisine of Rome as well as Southern Italy,[8] particularly in the regions of Sicily,[10] Calabria,[11] Campania,[12] Apulia,[12][13] In Italian, rapini is called cime di rapa or broccoletti di rapa;[12] in Naples, the green is often called friarielli.

[14] Within Portuguese cuisine, grelos de nabo are similar in taste and texture to broccoli rabe.

[16] Rapini may be sautéed[12][17] or braised with olive oil and garlic,[8] and sometimes chili pepper and anchovy.