After blanching, drain the broccoli rabe, and then sauté in olive oil with a generous amount of garlic. My preferred method of cooking broccoli rabe is to first blanch it in salted water. It’s a flavorful vegetable that’s great sautéed and served as a side dish or added to pasta and sandwiches. You know how kale and collard greens have a bitter bite but are wonderful? Same goes for broccoli rabe. If you think of it as a leafy green, instead of broccoli, you’ll quickly understand it. It loves strong flavors like garlic, sausage, and red pepper. Serve this flavorful-and bitter-vegetable as a dish, in pasta, or on sandwiches. If you’ve ever wondered how to cook broccoli rabe, this is for you.
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