Appears in Cook's Illustrated January/February 1999
Blanching in plenty of salted water before further cooking helps remove bitterness and makes broccoli rabe tender.
We wanted to develop a dependable, quick broccoli recipe that would deliver less bitterness and a rounder, more balanced flavor. We found that blanching the rabe in a large amount of salted water tamed its bitterness. Then we sautéed the bl...