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broccoli rabe

  • If bitter isn’t quite to your taste, then blanch the cleaned and trimmed broccoli rabe in salted boiling water for about a minute to lower its intensity.  However, if you have a palate for bitterness, no need to blanch.
  • Rapini can be blanched a few days before you’re ready to use it, especially if it’s about to spoil.  Blanched rapini will stay good in the fridge for up to five days.  You can make a quick side with the blanched rapini by sautéing it, or try adding it to a grilled cheese sandwich, calzone, pasta, pizza, or a breakfast frittata.
  • Here’s a great video demonstrating how to prep rapini.
  • When is rapini done cooking?  When you can insert a thin sharp knife into the thickest part of the stem.
  • Rapini goes very well with chicken stock. For a change, blanch rapini in chicken stock, and then use the leftover stock to make soup or gravy.
  • Try filling a grilled Kaiser with sautéed rapini, roasted peppers, olive oil and a ricotta cheese – delish!
  • Rapini is a great vegetable to add to your leafy green repertoire

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