2. In a pot of boiling water, submerge the broccoli rabe and cook for three minutes. 3. Remove the broccoli rabe from the boiling water and quickly place in an ice bath. 4.

"Broccoli rabe has a very strong flavor and is much more bitter in comparison to other broccolis and cruciferous vegetables. It has a long stalk and can be tough and chewy in texture," says Lovy.

Rapini (broccoli rabe): Trim the tough ends and blanch for 1 minute in boiling salted water to remove the bitterness before sautéing. Then, sauté for 3 to 4 minutes; steaming is optional but can ...

Add salt; cook, stirring occasionally, until liquid is reduced and broccoli rabe is very tender and coated in oil mixture, 4 to 8 minutes. Season to taste with additional salt.