Wash the rapini thoroughly in cold water to remove any dirt or debris. Trim off the bottom of the stem where it is tough and woody. Cut the rapini into small pieces, including the leaves and stems. Discard any tough or woody stems or large leaves. Chop the rapini finely to ensure that it cooks evenly and blends well in the saag. Once you have cut the rapini, you can use it to make your saag according to your preferred recipe. Check out our video in the card recipe for more detailed step-by-step instructions.