The descendent of a wild herb and a relative of the turnip, broccoli rabe is a brassica but not a type of broccoli. Though varieties of broccoli rabe are found in Italian, Portuguese and Chinese cuisines, they vary in taste. Chinese varieties are milder and less bitter than Italian ones. This vegetable is probably best known for it’s use in Southern Italian cuisine, and is commonly sautéed with garlic and olive oil.