Rapini is also known as raab or rabe, depending on where you look
It's one of my favorite late winter/early spring vegetables. We often serve it sauteed over whole wheat pasta with a drizzle of lemon juice and a sprinkle of parmesan cheese. Below is a similar recipe.
from:
Recipe: Rapini With Orecchiette And White Beans | Apartment Therapy The Kitchn
Rapini with Orecchiette and White Beans
serves 2-3
1 pound rapini, washed well and trimmed
5 ounces dried orecchiette
2 cups vegetable stock
1 lemon
1 (16 ounce) can canellini beans, drained and rinsed
1/2 cup grated Grana Padana or Parmesan cheese
1/2 teaspoon crushed red pepper
1 tablespoon olive oil
Bring a large pot of salted water to a boil. Add rapini and cook for 2 minutes. Remove rapini with a slotted spoon and place in a bowl. Set aside. To the same water, add the orecchiette and cook according to package directions.
You'll need the juice and zest from the lemon, so zest now and set aside.
Meanwhile, heat a large saucepan over medium heat. Add vegetable stock and juice from the lemon, simmer for 5 minutes. Add the beans and simmer for another 2 minutes. Add the pasta, broccoli rabe, lemon zest, crushed red pepper, olive oil and half of the cheese. Stir until well combined and cheese has melted into the broth. Remove from heat.
Serve in bowls and top with remaining cheese.