Broccoli Rabe with Garlic and Red Pepper
Broccoli rabe gets a bad rap for its bitterness—such a shame! Blanching the leafy stalks whole in boiling salted water for a few minutes mellows the flavor, and sautéing them in extra-virgin olive oil with garlic and a good pinch of crushed red pepper makes them one of the most delicious of all Italian vegetables. More 30-Minute Sides
January 2007