This side dish is so versatile and so satisfying that it shows up on my menus several times a month… I never seem to tire of it.
Broccoli rabe actually has nothing to do with the common broccoli. Instead, it’s a member of the turnip family. This accounts for broccoli rabe’s bitterness, which some find unpleasant. But blanching the stems and leaves before sautéing them removes a good amount of those unpalatable, bitter flavors.
And if you’re lucky enough to find just-picked, young broccoli rabe at your farmers’ market, you’ll be amazed at how tender and sweet these green shoots can taste.
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.
