It should be fine. It is just a vegetable. No different than if you just left broccoli out. Although, it shouldn't smell bad. Is it rotting? Slimy? If so then toss it. Otherwise, I would cook it. I usually just toss it in hot oil with a little garlic, then add a little chicken broth and braise it. Good with lemon too. Will probably be great with pasta and cheese.

Ann t: that looks so good. I love rapini when I order it in a restaurant but rarely cook it because no else likes it. I don't think I have ever been really successful with cooking it though.

There was one slimy leaf, should I toss the whole thing?

No, just pick out the leaf. I like it with orecchiette and sausage.

* 2 Italian sausages, casings removed
* 1 bunch broccoli raab, stems trimmed, chopped
* salt
* 1 pound orecchiette
* 1/2 cup extra-virgin olive oil
* 1 garlic clove, thinly sliced
* 1/8 teaspoon chili flakes
* 1/2 cup white wine
* freshly ground black pepper
* 1/4 cup grated Pecorino cheese

Cut the sausage on a slant and cook until browned, turning often. Remove and set aside in a bowl. Bring 5 quarts of water and to a boil add the broccoli raab and salt; cook 1 minute and drain, reserving the pasta water. Add the orecchiette and cook until al dente, approximately 8 minutes, then drain. Reserve a little of the pasta water to flavor the sauce if the sauce becomes too dry.

Heat the extra-virgin olive oil in the same pan as the sausage. Add the garlic and chili; cook 30 seconds over medium-high heat. Add the salt, pepperwine and cooked sausage. Cook for an additional 5 minutes or until the wine is evaporated. Fold the orecchiette into the sauce and serve hot, sprinkled with grated Pecorino cheese. Serves 4

We love rapini. I chop off a couple of inches of stem, roughly chop the rest, and then saute with olive oil and add parmesan, salt and pepper.

We also saute with peppers, sausage, and onion, garlic, and herbs, sprinkle with balsamic vinegar and serve over pasta.