Broccoli Rabe

I am somewhat ashamed to admit a few facts today...the first being that before today, I never had broccoli rabe before.  If you are Italian, and live in the Philadelphia area, you can understand how I have managed to bring shame and dishonor to my family by admitting this fact publicly.  The second fact is, I was not crazy about the flavor of the rabe.  Tonight's dinner/recipe taught me that this is a bit of an acquired taste, or needs to be seasoned a little differently if you don't like fairly straight forward rabe!  Rabe has a very strong bitter flavor! 

I served my rabe along side meatloaf and mashed potatoes, but I have seen it served a lot of different ways - as a cheesesteak topping, on chicken or beef sandwiches or wraps, over pasta, in soups - the possibilities are endless!

I think next time I make this I might pan sear it with a little bacon instead of olive oil.  The salt and bacon flavor would play nicely with the rabe flavor, and ease some of the bitterness...that's my theory and I'm stickin' to it!

Broccoli Rabe 
Yields 4 servings


To Prepare Broccoli Rabe 
1. Heat 4 tablespoons of olive oil in a large skillet.
2. Prepare one bundle of rabe.  Go through the leaves and make sure there are no insects, slimy bits, or rotten bits.  Once you have done this cut the rabe stem ends off, and then cut the rest of the rabe into 2 inch long pieces.

3. Wash the rabe.
4. Once the oil is hot, put the rabe in the pan. This is going to look like a TON of rabe, but it is going to cook down quite a bit!

5. Chop two cloves of garlic and add them to the pan.  If you are using pre-chopped garlic, add 1 tablespoon!
6. Cook over medium heat.  Once the broccoli rabe is tender, add salt and pepper to taste!