NWR broccoli rabe

i figured i would have more luck posting this here than the recipe section.

how do you make broccoli rabe? i never made it before, but i love the way they do it in the italian restaurants.

do i just boil the broccoli rabe for 3 minutes, then toss it with some butter, olive oil and garlic?

anyone have a good recipe with amount of garlic and oil you use?

TIA!

Clean the broccoli rabe (REALLY WELL).
Cut off the stems and roughly chop up.
In a seperate pot heat up some good olive oil, lots of fresh chopped garlic or whole cloves, some red crushed pepper flakes, salt and pepper.
Heat all of the above just to get the flavors going, toss in the broccoli rabe and cover. (Some people like to add a bit of water after you throw in the broccoli not before).
Place on simmer. turning every once in a while until the stems are soft.
Eat with some good italian bread.

Hope this helps!! Good Luck!

I go to the BEST italian restaurant I know and place an order to go!

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Posted by patticakes

Aren't you supposed to soak it beforehand to remove the bitterness? Sorry, I never make it but I have people at work who seem to live on the stuff!!!

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My mom always soaked it.

The best way to get rid of the bitterness is to blanch it in boiling water for 3 minutes before preparing it. Here's what I do:

Clean rabe really well and coarsely chop.
Blanch rabe in boiling water for 3 minutes.
Remove from boiling water and soak in ice-water bath (it's very important to stop the cooking process).
Saute in olive oil with garlic, crushed red pepper, salt and pepper.

I got the blanching tip from Cook's Illustrated magazine (America's Test Kitchen) which is usually very reliable.

yes you can blanch it, my family usually does not, supposidly if you don't it retains all of the vitamins and nutrients??? I don't know how true it is, but I guess my family likes the bitterness, for me it really depends on the batch, get one with alot of flowerheads on it, and no yellowish leaves.

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Posted by Boston&NY2006

The best way to get rid of the bitterness is to blanch it in boiling water for 3 minutes before preparing it. Here's what I do:

Clean rabe really well and coarsely chop.
Blanch rabe in boiling water for 3 minutes.
Remove from boiling water and soak in ice-water bath (it's very important to stop the cooking process).
Saute in olive oil with garlic, crushed red pepper, salt and pepper.

I got the blanching tip from Cook's Illustrated magazine (America's Test Kitchen) which is usually very reliable.

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I am going to try cooking it this way next time! I love americas test kitchen!!