Broiled Broccoli Rabe
Why This Recipe Works
Most recipes for broccoli rabe call for blanching and shocking the green before cooking in order to tame its bitterness—a fussy method that washes out all of its distinctive flavor. When we learned that most of the vegetable’s bitterness comes from an enzymatic reaction triggered when the florets are cut or chewed, we kept the leafy parts of the vegetable whole. Because the heat from cooking then deactivated the enzyme, much of the bitterness was tamed. We also skipped stovetop methods and broiled the rabe, which created deep caramelization without overcooking the pieces. Plus, broiling the rabe took just minutes and required nothing more than a rimmed baking sheet.