Published January 1, 1999.
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.
Using a salad spinner makes easy work of drying the cooled blanched broccoli rabe. This recipe can be turned into a main course pasta dish. Increase the oil to 4 tablespoons and toss the broccoli rabe with 1 pound of pasta, cooked al dente. Season to taste with salt and ground black pepper, and serve with grated Parmesan cheese.
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