Take off broccoli rabe’s bitter edge with this simple side dish recipe.
What Is Broccoli Rabe?
Slightly bitter, usually that is.
Elise Bauer
Several chefs I questioned about the bitterness suggested blanching the rabe first to take the edge off the bitterness.
We love greens, and we love this.
If something tastes just as good cold as it did hot, you know it’s good.
Elise Bauer
Add the onions, spread out in a thin layer.
Cook, stirring occasionally until softened and then lightly browned.
They should brown, but not get dried out.
Elise Bauer
After you start the onions, bring a large pot of water to a boil.
Salt the water (about a tablespoon of salt for 3 quarts of water).
Prepare an ice bath, fill a large bowl half way with ice water.
Elise Bauer
Add the rabe to the boiling water.
Blanch for 1 minute.
Shocking the rabe with ice water will also help keep the rabe bright green colored.
Elise Bauer
Note that some people blanch their rabe, some do not.
Rabe can be rather bitter, so blanching will help take the edge off of the bitterness.
Drain the ice water from the rabe.
Elise Bauer
Use a clean tea towel to gently wring out the excess moisture from the rabe.
Once the onions are lightly browned, remove them from the pan to a bowl.
Using the same pan, add another tablespoon of olive oil and heat the pan on high heat.
Elise Bauer
Add the chili flakes.
Once the chili flakes start to sizzle, add the garlic.
Once the garlic just starts to brown at the edges add the broccoli rabe and the onions.
Toss the rabe mixture so that it gets well coated with the olive oil.
Sprinkle with salt and pepper to serve.
