My go-to broccoli rabe recipe is really simple. Just boil the broccoli rabe for a few minutes, then saute with some olive oil, garlic, and red pepper flakes. I love how the heat of the chili plays with the slight bitterness of the greens. But the wife, and I'm sure many other people, find broccoli rabe's bitterness a little too much to handle. So I decided to find a recipe that would soften the edges, while still showcasing the vegetable's unique flavor I love so much.
This Cooks Illustrated recipe is certainly a step in a different direction. Though the process of boiling, draining, and sautéing the broccoli rabe is roughly the same as before, the quick sauce thrown in at the end tones down the harsher edges. I still prefer the vegetable slightly unhinged and spare, but this interesting variation is definitely worth a try.
About the author: Nick Kindelsperger is a freelance writer in Chicago. He is the co-founder of The Paupered Chef and spends most of his time playing with the new cooking gadgets he got from his wedding.
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