Reviewed: Apr. 11, 2012

Loved it!! So health and so good! Sautéed some onion and added that in too!

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1 user found this review helpful

Reviewer:

JOAN2005

Cooking Level: Expert

Reviewed: Mar. 9, 2012

Nice....my mother also told me to make an X in each end before cooking...I also steamed mine instead of boiling....sprinkled mine with red hot pepper flakes....yummy and healthy....thanks!

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2 users found this review helpful

Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Mar. 1, 2012

I followed this recipe without making any changes and really liked it!! This recipe will now substitute my own Broccoli Rabe version. I found the garlic and the parmesan cheese to give it a nice kick.

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1 user found this review helpful

Reviewer:

SNOWBUNNII

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Oakville, Ontario, Canada

Reviewed: Feb. 27, 2012

I don't know why everyone is changing the recipe. It taste perfect just the way it is. If I'm in the mood then I'll add some cayenne pepper but otherwise I leave as is. Good job Maria.

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Reviewer:

Melissa V

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Jamaica, New York, USA

Reviewed: Jan. 29, 2012

Easy and excellent. Made exactly as directed. If there's a more underrated vegetable broccoli rate, I don't know what it would be.

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2 users found this review helpful

Reviewer:

Zudok

Reviewed: Jan. 24, 2012

this was very mushy and didn't have any taste. I followed the directions exactly and was not impressed. I was so hoping to have a delicious and healthy side dish.

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2 users found this review helpful

Reviewer:

k2theanderson

Reviewed: Jan. 15, 2012

I've never made Broccoli Rabe before, and followed this recipe. It was a huge hit in my home, and I'll definitly make it again. Thank you.

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2 users found this review helpful

Reviewer:

Jackie

Home Town: Halifax, Nova Scotia, Canada

Living In: Chatham, Ontario, Canada

Reviewed: Dec. 4, 2011

I boiled in chicken broth instead of water, then prepared as recipe states, and it came out very good! Definitely a good "go-to" method for broccolini, and more than likely for any other bitter green too!

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3 users found this review helpful

Reviewer:

greeneyedlibra

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Oct. 29, 2011

Love it. I have had a package of it in fridge for 2 weeks and didn't know how to cook it. I did it exactly as you indicated and it was delicious!

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5 users found this review helpful

Reviewer:

faye

Reviewed: Oct. 3, 2011

Very good. I did cut down the oil somewhat as a personal preference. One benefit to this cooking method, I was able to simmer the vegetable in an early stage of preparing a meal, shock it in cold water to stop the cooking, then hold it while I prepared other items, and sautee it just before service. Having read other reviews, I do have a few tips. Broccoli Rabe aka rapini is located with other cooking greens at my grocer, not with the broccoli and cauliflower. Look for perky leaves and few florets. Florets should not be yellowing. Also, bitterness compliments richness... I served this side dish along homemade fettucine alfredo.

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5 users found this review helpful