Reviewed: Nov. 15, 2009

The best tasting boccolli I have ever made. Full of favor.

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Reviewed: Nov. 12, 2009

I have no idea broccoli rabe was so bitter. I followed the recipe exactly and it was so bitter that my wife and I couldn't eat it. I boiled the rabe for 30 min.

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Bob

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Reviewed: Oct. 20, 2009

We were introduced to this veg. years ago in Europe but it does need careful cooking and either boiling or steaming it first is a must. This is a good recipe just a little too much Olive oil. Also, cooking in chicken broth enhances the flavor. If not using broth you need to use a pinch of salt to combat the bitterness.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Oct. 20, 2009

Broccoli rabe is an acquired taste, even for native Italians (my dad is from Naples and mom is from Trieste - neither of whom would touch the stuff until I cooked it my way). The recipe submitted is basic but can be enhanced this way. Trim the ends of the stems. Bring a large pot or saucepan filled with salted water to a boil. Immerse the BR and cook for no more than 8 minutes. Drain immediately, flash chill and then spread on cookie sheet to continue cool down. The BR will be bright green yet tender. Cut the BR into bite size pieces. Saute some garlic to taste and a few hot pepper flakes in olive oil - about 3 tbsp. should do it. Then add BR, toss to coat and remove from heat when warmed through; you don't want to lose that beautiful bright green color. Place on a serving plate, top with a squirt of lemon juice and maybe some homemade toasted breadcrumbs. Drizzle with extra virgin olive oil and enjoy.

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Free fall chef

Cooking Level: Expert

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Reviewed: Oct. 20, 2009

Broccoli rabe is a bitter green and is an acquired taste for some. Adding a pinch or two of salt when sauteing with the garlic will balance the bitterness.

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schnitzell

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Oct. 10, 2009

I prepared according to recipe, as I have never cooked Broccoli Rabe before. It was very bitter, and mushy. I don't know if it was the quality of the rabe, or if that is what is supposed to taste like. I was dissapointed, as I thought it would be much better for the price it sells for in the grocery store!

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Jessie J.

Cooking Level: Expert

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Reviewed: Sep. 28, 2009

I'd never cooked broccoli rabe before...since I love all veggies, I thought I'd like it, but it was terribly bitter!

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rltaylor

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Hartford, Connecticut, USA

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Reviewed: Aug. 14, 2009

This is my favorite recipie I've tried lately, and it was a big hit with my in-laws! Need I say more?

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AllisonC

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Reviewed: Jul. 14, 2009

This is wonderful and my vegatable hating husband LOVES THIS. My only change is I steam the Rabe for about 4 mins. in a steamer bag with minced garlic and fresh cracked pepper. After removing from the steamer bag I finely grate parmesan cheese on top. My husband will eat this every day if I made it.

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June

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Reviewed: May 25, 2009

The best Rabe is quickly sauteed in very little olive oil first to bring out all the color. Then add 2 tablespoons of water for a 2 minutes and cover. Do not overcook, watch it. At the end add a couple pinches of sugar to counter act the bitterness of the Rabe and a little salt, pepper, and vinegar....delicious.

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happywifey

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Reviewed: May 25, 2009

I've been making this Italian recipe for years, just like my mom and my grandma always did. Simple but so delicious!

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AngieItaliano

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 3, 2009

This was the first time I tried making Broccoli Rabe, and it was delicious. All my guests were raving! Thank you!

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Lady Z

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Ridgewood, New York, USA

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Reviewed: Mar. 5, 2009

My mother added olive oil to about an inch or less of water salted to taste. She cut off the tough thicker stems and added the clean broccoli rabe and plenty of chopped garlic to the boiling water, covered the pot, stirring as needed. Allow greens to cook down to that lovely green color which is just about tender or to desired tenderness. Delicious! No frying in oil needed!

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Anna Marie

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Reviewed: Mar. 2, 2009

This is a very good recipe. The only thing I changed was this: I cut the stems off the heads, about mid-way. I added the stems to the water and boiled for 5 minutes...I then added the heads and boiled for another five minutes. This allows the stems to soften and makes the dish MUCH better.

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Bob S.

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Reviewed: Mar. 2, 2009

My grandparents and parents made this as well. They (grandparents) came here from Italy. Trim the stem and pull leaves apart or break into large pieces. Wash thoroughly. Soften the garlic in olive oil in a stock pot. Then alternate layers of the greens, salt & pepper in the pot. Stir until they are all covered in garlic and olive oil. Add enough water to just cover the greens and simmer. Depending on how well done you like it-crisp tender or soft cook 15-30 minutes. A variation for flavor would be to brown some bacon in the pot first, keep about 1TBs of grease, add a little olive oil, sautee the garlic then add the greens. You also can make it 'soupier' adding more water, or by adding a can of Cannelini beans with the juice of the beans for flavor. Top with grated parm.. Mangia!

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Gabriella

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Reviewed: Feb. 16, 2009

Very good, but too oily. I decreased the oil, increased the garlic, and added red bell pepper for both flavor and color. Loved that addition. I'd give this after my tweaking to my taste a 5 star. The cooking method worked great for me, no bitterness. This will be a regular side.

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cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 8, 2009

This recipe was great!! I love broccoli rabe and this recipe definitely satisfied my cravings :) Couple of things though. Next time I will boil it for 3-4 minutes instead of 5 as it was on the soft side... I used less oil than the recipe called for, about 1-2 tablespoons and this was enough. I think if I would I used 5 tablespoons, it would have been too oily. Overall fantastic recipe!

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CarlaVeg

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2009

Made this with regular broccoli (because we can't get many veggies here) and it was excellent. Increased the garlic, decreased the oil. Thanks!

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REDPEPPER

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Reviewed: Jan. 28, 2009

I always wanted to try broccoli rabe but wasn't sure how to make it until this recipe! I've made this twice so far and we love it! I use a shredded 4 cheese from tops (Parm, Romano, Asiago & Fontina) to top off this great side dish. I will definitely make this again :>)

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Michelle P

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Reviewed: Dec. 16, 2008

Silly me! I don't know what "rabe" is. I'm not even sure we have it in TN?? :-)....so I just used regular fresh broccoli. It was DELICIOUS!! My favorite green vege dish! I didn't even use the parm cheese...it doesn't need it.

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