The slender green florets are the best part.
Broccoli di rape, unlike broccoli, is supposed to be mostly stems (not just florets), so don’t cut off the stems and throw them away. They are full of flavor and become tender with quick cooking, but they do need a bit of trimming first. Separate any long stems that are joined together, and slice off the thick bottom end of each with a paring knife. Peel off the tough outer layer of the stems, and remove the large outer leaves attached to the lower parts of the stems. Cook the peeled stems with florets intact or slice them crosswise into shorter lengths for certain pasta sauces.