Broccoli rabe is nutritious, a little bitter, and versatile. Here’s how to get the best out of this tasty green.

Blanch the broccoli rabe in boiling water for 2-3 minutes, then drain and place in an ice bath. Once cooled, drain and set ...

Broccoli rabe is a two-faced jerk. Maybe you ate it at a restaurant and fell in love with its tannins and broccoli-meets-spinachy-kale texture. You’re not alone. You’re also not alone if you ...

Ingredients: 1 lb. rigatoni, pre-cooked and kept warm 1/2 cup sliced garlic 1/2 cup chopped Spanish onion 1/2 cup extra-virgin olive oil 1 bunch broccoli rabe, chopped 1 small can white beans with ...

Its flavor and texture also set it apart - more sweet and crisp than standard broccoli, with hints of broccoli rabe and Chinese broccoli as well ... flavor profile of a less-than-fresh broccolini ...