Comments on: Sautéed Broccoli Rabe

By: Jc

Jc — Tue, 23 Jan 2024 00:14:29 +0000

In reply to Meredith.

Apparently I have been missing out on turnip greens- this is my absolute favorite vegetable- but I use your page often as a reminder if I blanch too long or just rinse instead of ice bath I disappoint myself- I could eat this 5 days a week- thanks

By: Kevin Biondi

Kevin Biondi — Mon, 22 Jan 2024 15:41:06 +0000

Great recipe, yet I change 4 things…

#1 Cut stack of broccoli rhab into 3 sections before washing.

#2 Use Salad spinner to wash…than blanch, then use salad spinner again to get water out.

#3 Triple the Garlic!

#4 Triple the Red Pepper flakes!

This stuff is great alone…It also tastes great in pasta…It also tastes great on chicken or sasuage sandwiches.

Going to try putting this and red roasted Bell peppers on a Sausage or Chicken sandwich.

By: Jerry

Jerry — Mon, 01 Jan 2024 19:34:12 +0000

I’ve used this method multiple times and it turns out perfect every time. Highly recommend!

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 01 Jan 2024 17:40:52 +0000

In reply to Starr. I'm so glad you loved it!

By: Starr

Starr — Sun, 31 Dec 2023 21:42:05 +0000

My first time preparing this… Used left over Olive oil from garlic confit… Perfections!! Great idea blanching first.

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 06 Nov 2023 20:46:39 +0000

In reply to David. Hi David, in this recipe, it's not chopped, I just serve the pieces whole. You could chop it before or after blanching, if you'd like.

By: David

David — Fri, 03 Nov 2023 15:31:14 +0000

The recipe doesn’t say when to chop it — before or after blanching?

By: Meredith

Meredith — Fri, 18 Feb 2022 03:58:23 +0000

In reply to Diane.

Actually, broccoli rabe is in the turnip family, not broccoli. I know, odd name. I guess it’s because the little bulbs resemble broccoli. If you don’t like turnip greens, that could explain why you don’t like thus.

By: Mary

Mary — Wed, 29 Dec 2021 21:52:06 +0000

I love broccoli rabe, but I used to sauté it in oil and add water to soften it up. Parboiling makes a lot more sense, and it is yummier than ever. Before cooking it, I sautéed some red bell pepper slices, shallot, and a bit of garlic until softened, and put aside, then added them and some lemon juice (or apple cider vinegar to the rabe once it was cooked. Delicious! Thanks!

By: Diane

Diane — Mon, 20 Dec 2021 21:13:44 +0000

My dandy boy broccoli rabe was very bitter even after blanching and sauté onions etc.
The recipe was very easy. I’m not a fan of this type of broccoli but thank you for the easy to follow recipe