Cima di rapa (Brassica rapa), known in English as broccoli rabe or turnip tops, in Italian as cime di rapa and in Portuguese and Galician as grelos or nabiça, is a leafy green grown for its slender stalks, jagged blue-green leaves and clusters of small, unopened broccoli-like flower buds, all of which are eaten. Botanically it is not a broccoli but a leafy, flowering form of the turnip, and its defining trait is a clean, forthright bitterness backed by a green, mustardy warmth. The heart of Puglian cooking, it is most famously blanched and then sauteed hard with garlic, chilli, anchovy and olive oil and tossed through orecchiette; in Portugal and Galicia the same green is simmered into hearty pork-and-broth dishes.