Broiled Broccoli Rabe
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By Appears in Cook's Illustrated September/October 2016
The tricks to taming this notoriously bitter green? How you cut it and how you cook it.
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WHY THIS RECIPE WORKS
Most recipes for broccoli rabe call for blanching and shocking the green before cooking in order to tame its bitterness—a fussy method that washes out all of its distinctive flavor. When we learned that most of the vegetable’s bitterness co...
