"maxine in ri" > wrote in message
...
> On Fri, 28 Jan 2005 23:32:05 GMT, "Doug Kanter"
> > connected the dots and wrote:
>
> ~
> ~"Ray" > wrote in message
> ~news:2vzKd.529$qP.302@trnddc04...
> ~> My wife recently bought something called broccoli rabe, and it was
>
> 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.
>
> Ah, thanks Doug. The stuff at our local grocer (Andy Boy brand) says
> to blanch, then saute with olive oil, garlic, and red pepper flakes.
> THis is what my Italian co-worker said also. I thought the blanching
> was a bit too much fuss, but now it makes sense.
>
> maxine in ri

It's one more step, but at least it just makes the second pot wet, and a
little green. :-) Not so hard to clean.