This slightly bitter, peppery green (also called broccoli raab or rapini) is a classic Italian vegetable in many pasta dishes. If you are a newcomer to broccoli rabe, try blanching it in salted, boiling water for 2 to 3 minutes to minimize its bitter flavor. Once blanched, it can be sauteed in olive oil with garlic, red pepper flakes, or other seasonings of your choice.
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