Broccoli Rabe with Asian Flavors

Published January 1, 1999.

Why this recipe works:

We wanted to develop a dependable, quick broccoli recipe that would deliver less bitterness and a rounder, more balanced flavor. We found that blanching the rabe in a large amount of salted water tamed its bitterness. Then we sautéed the blanched rabe with ingredients that complemented its… read more

We wanted to develop a dependable, quick broccoli recipe that would deliver less bitterness and a rounder, more balanced flavor. We found that blanching the rabe in a large amount of salted water tamed its bitterness. Then we sautéed the blanched rabe with ingredients that complemented its strong flavor, such as garlic, red pepper flakes, or sun-dried tomatoes.

less

Serves 4

Using a salad spinner makes easy work of drying the cooled blanched broccoli rabe.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection