"Ray" > wrote in message
news:2vzKd.529$qP.302@trnddc04...
> My wife recently bought something called broccoli rabe, and it was so
> bitter that we couldn't eat it. Did she do something wrong, is that the
> way the stuff is supposed to taste?
>
> It was quite expensive in the gourmet-vegetable department of our
> supermarket.
>

Don't give up on that vegetable. It's best grown in early spring or fall,
and becomes bitter otherwise. Most of what's sold here (NY) comes from
California, and I don't know what the weather's like in the specific areas
in which it's grown. Apparently, it's not ideal, but sometimes, what I buy
is really good.

Ways around the bitterness:

-Most recipes suggest sauteeing with garlic & olive oil. This works for the
vegetable when it's at its best, meaning locally grown, or right from your
own garden. When it's less than perfect, try blanching it first - plunging
it into boiling water, counting to 10, and then draining it quickly. Spread
it out in the strainer to release steam, preventing further cooking. With
your other 2 hands, sautee garlic and a small onion VERY SLOWLY in olive
oil - you should barely hear it sizzling, and it should take maybe a half
hour. This will bring out lots of natural sweetness that balances the
bitterness of the vegetable. When the onions & garlic smell & taste about
right, toss in the broccoli rabe and move it around just enough to reheat.

A local Italian place here also mixes in some bread crumbs and grated
fontana cheese.