Broccoli raab (aka broccoli rabe, aka rapini), despite its name, is a closer cousin to turnips than to broccoli. It has a bitter, pungent bite that people tend to love or hate. Because its taste is so assertive, it's a great match for a full-flavored sauce like this anchovy-caper vinaigrette. While I prefer steaming to blanching for many vegetables, including regular broccoli, rapini benefits from a quick boil in salted water -- the salt helps to tame the bitterness.