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Maria's Broccoli Rabe

Reviewed: Sep. 22, 2013
I too have made this recipe for many years. The only difference is I peel the stems. It is time consuming, but the rend result is that you can eat the stems as they are soft. I learned that from Julia Childs many years ago to peel regular broccoli so that the large stems can be cooked and are soft and are really tasty.
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