Broccoli Rabe

Also known as rapini, broccoli rabe is not just the scraggly outcroppings of a broccoli plant or baby broccoli, like you might think. In fact, the leafy, cruciferous vegetable is closely related to the turnip. The deliciously bitter stems, leaves and nutty, broccoli-esque buds are all edible and commonly used in Italian cooking-you've probably seen it paired with pork and Provolone on Philadelphia's other famous sandwich.

Don't be daunted by the vegetable's wild and unruly appearance; broccoli rabe is easy to cook. It's great simply blanched and sautéed in olive oil, roasted until crisp or even puréed into a piquant pesto.

Rapini is known for its slightly bitter taste, and is particularly associated with Mediterranean cuisine, especially Italian.