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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Broccoli rabe is an acquired taste, even for native Italians (my dad is from Naples and mom is...