Kale raab has a similar appearance to broccoli rabe or broccolini, with small, tender stalks and small buds of florets. It has a mild, sweet flavor with a hint of bitterness, and a crunchy texture. It can be eaten raw or cooked, and is a nutritious source of vitamins A, C, and K, as well as calcium and iron.

Kale raab is commonly used in Mediterranean and Italian cuisine, and can be prepared in a variety of ways, such as sautéed with garlic and olive oil, roasted with other vegetables, or added to pasta dishes.