I cooked up a mess o' broccoli notbob, last night. Used Giada's recipe:

http://www.foodnetwork.com/food/reci..._29376,00.html

It was ok, I guess, but I was expecting more. Kept hearing about how
bitter rabe is. feh... Nowhere near as bitter as a good bunch of
mustard greens. Maybe if I skip the blanch step.

nb

Raisins???
That's one weird recipe. Just sauté with garlic and oil, and serve either
warm or cold with lemon juice. That's the way I learned from my DH's family.
Good Stuff!

Gayle

"notbob" > wrote in message
. ..
> I cooked up a mess o' broccoli notbob, last night. Used Giada's recipe:
>
>
http://www.foodnetwork.com/food/reci..._29376,00.html
>
> It was ok, I guess, but I was expecting more. Kept hearing about how
> bitter rabe is. feh... Nowhere near as bitter as a good bunch of
> mustard greens. Maybe if I skip the blanch step.
>
> nb

"notbob" > wrote in message
. ..
>I cooked up a mess o' broccoli notbob, last night. Used Giada's recipe:
>
> http://www.foodnetwork.com/food/reci..._29376,00.html
>
> It was ok, I guess, but I was expecting more. Kept hearing about how
> bitter rabe is. feh... Nowhere near as bitter as a good bunch of
> mustard greens. Maybe if I skip the blanch step.
>
> nb

Broccoli rabe is a fav in our house. I discovered it last summer. The
organic farmer that sells at www.westsidemarket.com in Cleveland (there food
is amazing and a great price, no affiliation, just a happy costumer) gave me
a great yet simple rec.
Blanch for 1 min, stir fry in EVOO and Garlic. Add a few pine nuts if you
have them and serve w/ whole wheat angle hair pasta. I have also added a
few frozen peas at the end of cooking to give it a little something
unexpected. Season w/ a little salt and pepper if you like, however I would
rather have parm. cheese Serve hot or cold.
I have never had leftovers.

"Knit Chic" > wrote in message
et...
>
> "notbob" > wrote in message
> . ..
>>I cooked up a mess o' broccoli notbob, last night. Used Giada's recipe:
>>
>> http://www.foodnetwork.com/food/reci..._29376,00.html
>>
>> It was ok, I guess, but I was expecting more. Kept hearing about how
>> bitter rabe is. feh... Nowhere near as bitter as a good bunch of
>> mustard greens. Maybe if I skip the blanch step.
>>
>> nb
>
> Broccoli rabe is a fav in our house. I discovered it last summer. The
> organic farmer that sells at www.westsidemarket.com in Cleveland (there
> food is amazing and a great price, no affiliation, just a happy costumer)
> gave me a great yet simple rec.
> Blanch for 1 min, stir fry in EVOO and Garlic. Add a few pine nuts if you
> have them and serve w/ whole wheat angle hair pasta. I have also added a
> few frozen peas at the end of cooking to give it a little something
> unexpected. Season w/ a little salt and pepper if you like, however I
> would rather have parm. cheese Serve hot or cold.
> I have never had leftovers.
>

(Responding to notbob):
It *can* be bitter when grown in warmer weather. So, you'll find it to be
variable with the seasons.

On 2006-04-18, Doug Kanter > wrote:

> (Responding to notbob):
> It *can* be bitter when grown in warmer weather. So, you'll find it to be
> variable with the seasons.

I wouldn't mind trying it later, when it starts heating up, around
here. But, at $3 per bunch, it's not cost effective. I'll just do
mustard greens cooked the same way.

nb