broccoli rabe: way or no way?
we had the first crop from the garden, sauteed quickly with sliced garlic and extra virgin olive oil..... tender ... tender.... mmmm..... leftovers will be fritatta in the a.m.
how do you feel about rabe? do you love it or hate it.....
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19 Comments:
I love it SO much. I'd have to say it's my favorite vegetable. I always get it from the same stand every Saturday at a local farmer's market, I like to think the farmer saves the best bunches for me. I know people often complain that it's too "bitter," but that's never been a problem for me. I've never blanched it before sautéing, as many reccomend. It may actually be the bitterness of the green that I crave.
PumpkinBear at 10:20PM on 05/19/09
Hell, yay. Verily!
maxcriden at 10:28PM on 05/19/09
Nay. Want to like it, wish I did. But nay.
Kerosena at 12:18AM on 05/20/09
way too bitter for me. nay.
cybercita at 12:36AM on 05/20/09
Yay for sure.
I like the bitter edge to it.
Great veggie.
sadiepix at 1:05AM on 05/20/09
Nay. I don't get the bitter thing. Same with endive (or on-deeeev, if you put on airs).
buffy at 1:32AM on 05/20/09
Too bitter for me, too. And I love collard greens and kale.
brooke29 at 1:34AM on 05/20/09
Love it -- it helps to blanch it first in terms of the bitterness. After blanching, saute for a few minutes in olive oil, garlic and a pinch of salt. Sometimes I add a bit of chicken stock or white wine. It's still a bitter green, but the blanching takes some of that away. Serve over pasta with parm cheese.
juliebugsmama at 7:34AM on 05/20/09
yay...but i made it for the second time last night. first time, it was awesome. no bitterness. last night, i blanched as usual but it was bitter. maybe b/c i did 2 big bunches at once and needed to blanch it longer.
_greenbean at 7:40AM on 05/20/09
Yay yay yay for me. Lately it's been on a sandwich with grilled chicken on Italian bread, but I also love it over pasta. Lots of garlic and good olive oil and it's wonderful.
ceebee at 7:55AM on 05/20/09
I just had it - love it!
finewinendine at 8:10AM on 05/20/09
Love it love it love it!
sammie at 8:27AM on 05/20/09
Just cook it right and there is little bitterness.
I love it just sauteed in olive oil. Or with sausage and pasta. And I like it added to soups. Like wedding soup or minestrone.
Maybe I'll go out and buy some tonight.
joeqboo at 8:56AM on 05/20/09
Yay. I love it! Especially with sausage and pasta, but also just sauted with garlic and red pepper flakes (and a squeeze of lemon). I don't bother to blanche it.
Amandarama at 9:59AM on 05/20/09
Love it! Ohh, on a roast pork sandwich, yum!
annabanannas at 11:16AM on 05/20/09
Yay! Especially with sausage.
@annabanannas, OH, I wish I had one NOW.
Laurel E at 12:25PM on 05/20/09
Honestly, it's my favorite "dining out" vegetable... because I can't find it fresh (at a decent price) up here in MN. But if it's offered on a menu, I order it immediately if not sooner!
Is it bitter? I don't cook it myself, so maybe chefs have a secret way of making it taste so darn perfect.
TheCheapChick at 12:33PM on 05/20/09
i love it. make it similar to how @juliebugsmama said but also add pickled hot cherry peppers to it. tasty, quick side dish. my MIL purees it with spinach when making saag to get the bitter taste of mustard greends when she can't find mustard greens (or b/c mustard greens in america aren't as bitter as the Indian ones...I was unclear on her explanation but it's delicious).
nithya at hungrydesi at 1:18PM on 05/20/09
WAY YAY!! Had you asked me this when I was 17, I'd have said, "what are you nucking futs??" I found it too bitter to eat as a young person I absolutely crave it as an adult. I can turn a steamed, sauteed head of broccoli rabe and some crusty bread into dinner ANY day. And I love that pot liquor!
therealchiffonade at 12:19PM on 05/21/09