Broccoli Rabe

[Faraldi]

Anyone?

[dets1]

i'm in.

[Faraldi]

Right on.

Not sure if there are many of us out here. For me, it's either with pasta or as a side with a good steak.

In all cases, prepared with garlic and oil. Maybe a little red pepper.

[Pale Rider]

love it with some orrecchetti and sausage-great for you as well

[Blanket Jackson]

I was just talking to someone about this last night! I am Italian, and I just don't get broccoli rabe. Don't like any of those bitter greens, even in butter, even in olive oil, even with garlic. Just not my thing (I'm not a good Italian I guess). Like cilantro - no logic, just not my thing. I do love me some old school broccoli tree trunks and tree tops though!

[tone4days]

big fan

sauteed in olive oil with garlic and onion ... on a hard, short torpedo roll with some sausage and maybe some shredded mozzarella melted over it ... heck, make it two

now we're talkin'

t4d

[gainiac]

Absolutely.

Easy as hell.

Boil water, salted well has to have flavor. The salt also removes most of the bitterness. (Like eggplant..)

Saute the best italian FRESH sausage you can get your hands on. Plain & hot, no fennel.

Saute some chunked up (LOTS!!!) of garlic. Low heat, get it soft, better yet oven roast it whole.

Blanche the rabe in the boiling water then shock it in ice water.

Get some extra virgin olive oil hot in a pan, almost smoking.

Toss everything in and warm it all through.

Serve.

[gainiac]

Another one......

Get a nice italian hero, fresh......

Grilled chicken breast, sauteed broccoli rabe, and a nice aged provolone.

Perfection.

[Jack Gilvey]

My mom does it (garlic/oil) with pasta. I eat it when I'm over and kinda like it but I really can't imagine someone trying it way back when it was "discovered" and deciding it was edible.

[Blues Power]

I enjoy it but is must be by it self in garlic and oil. the minute you mix it to pasta or meats
I dont care for it as much

[timberic]

Been eating it since I was a kid and I remember when you could only get it in the Spring and then in October/November (on the East Cost anyway).

It's one of those things that you either love or hate.

As mentioned above, love it w/ sausage and pasta and as a side w/ steak.

Never had it prepared any other way except w/ olive oil, garlic and hot pepper flakes.

AND then there's the whole debate about whether it should be served wet, with all the juice, or dry.

[Faraldi]

Originally Posted by Jack Gilvey

My mom does it (garlic/oil) with pasta. I eat it when I'm over and kinda like it but I really can't imagine someone trying it way back when it was "discovered" and deciding it was edible.

Yep I agree. I always wondered who decided that a crab or lobster would be edible. Like a huge sea bug.

I'm glad "they" discovered all of 'em!

[Chops]

Originally Posted by Faraldi

Anyone?

The bitter, bitter truth will be revealed.

[grateful.ed]

Originally Posted by gainiac

Absolutely.

Easy as hell.

Boil water, salted well has to have flavor. The salt also removes most of the bitterness. (Like eggplant..)

Saute the best italian FRESH sausage you can get your hands on. Plain & hot, no fennel.

Saute some chunked up (LOTS!!!) of garlic. Low heat, get it soft, better yet oven roast it whole.

Blanche the rabe in the boiling water then shock it in ice water.

Get some extra virgin olive oil hot in a pan, almost smoking.

Toss everything in and warm it all through.

Serve.

You can put all this on pizza too!

[ToneBrokerBill]

I'm a huge fan - especially with sausage as others have mentioned.