Cima di rapa translates as “turnip top” and in essence is a turnip green that makes a small head (although some are “senza testa” or without a head). This is a very popular vegetable in Italy, especially in the South. There are an enormous number of varieties. The most common are Quarantina, Sessantina and Novantina (40, 60 and 90) for the number of days it takes for the particular variety to mature.
There are lots of ways of cooking it, but the standard treatment is to put the cima di rapa in a pot of boiling water and cook until it is done (no crunchy texture to vegetables). Remove it from the water, drain it. Save some of the cooking liquid. When cool, chop into smaller pieces. Put some olive oil in a pan and heat it; add garlic to taste and a pinch of red pepper.