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.
- 1 bunch broccoli rabe
- 1 tablespoon soy sauce
- 1 1/2 teaspoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- 2 teaspoons salt
- 2 tablespoons canola oil
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon minced fresh ginger.
Cut the bottom 2 inches off broccoli rabe stems. Roughly chop the leaves into 1-inch pieces. Bring a large pot of water to a boil. Add the broccoli rabe and cook for 2 to 3 minutes, or until tender. Drain in a colander, then dunk in a bowl of ice water. When cool, dry and set aside.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sugar.
In a large skillet, heat oil over medium heat until shimmering. Add the garlic, red pepper flakes, and ginger and cook for 2 to 3 minutes. Turn the heat up to medium-high, and add the chopped broccoli rabe and the soy sauce mixture. Stir well, and cook for about a minute until the broccoli rabe is warmed and the sauce has thickened. Season with salt and serve.