Broccoli rabe

Raisins???
That's one weird recipe. Just sauté with garlic and oil, and serve either
warm or cold with lemon juice. That's the way I learned from my DH's family.
Good Stuff!

Gayle

"notbob" <[email hidden]> wrote in message
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Quoted message said:

I cooked up a mess o' broccoli notbob, last night. Used Giada's recipe:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29376,00.html

Quoted message said:

It was ok, I guess, but I was expecting more. Kept hearing about how
bitter rabe is. feh... Nowhere near as bitter as a good bunch of
mustard greens. Maybe if I skip the blanch step.

nb

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I cooked up a mess o' broccoli notbob, last night. Used Giada's recipe:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29376,00.html

It was ok, I guess, but I was expecting more. Kept hearing about how
bitter rabe is. feh... Nowhere near as bitter as a good bunch of
mustard greens. Maybe if I skip the blanch step.

nb

Broccoli rabe is a fav in our house. I discovered it last summer. The
organic farmer that sells at www.westsidemarket.com in Cleveland (there food
is amazing and a great price, no affiliation, just a happy costumer) gave me
a great yet simple rec.
Blanch for 1 min, stir fry in EVOO and Garlic. Add a few pine nuts if you
have them and serve w/ whole wheat angle hair pasta. I have also added a
few frozen peas at the end of cooking to give it a little something
unexpected. Season w/ a little salt and pepper if you like, however I would
rather have parm. cheese Serve hot or cold.
I have never had leftovers. 🙂

"Knit Chic" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I cooked up a mess o' broccoli notbob, last night. Used Giada's recipe:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29376,00.html

It was ok, I guess, but I was expecting more. Kept hearing about how
bitter rabe is. feh... Nowhere near as bitter as a good bunch of
mustard greens. Maybe if I skip the blanch step.

nb

Broccoli rabe is a fav in our house. I discovered it last summer. The
organic farmer that sells at www.westsidemarket.com in Cleveland (there
food is amazing and a great price, no affiliation, just a happy costumer)
gave me a great yet simple rec.
Blanch for 1 min, stir fry in EVOO and Garlic. Add a few pine nuts if you
have them and serve w/ whole wheat angle hair pasta. I have also added a
few frozen peas at the end of cooking to give it a little something
unexpected. Season w/ a little salt and pepper if you like, however I
would rather have parm. cheese Serve hot or cold.
I have never had leftovers. 🙂

(Responding to notbob):
It *can* be bitter when grown in warmer weather. So, you'll find it to be
variable with the seasons.

Doug Kanter said:

(Responding to notbob):
It *can* be bitter when grown in warmer weather. So, you'll find it to be
variable with the seasons.

I wouldn't mind trying it later, when it starts heating up, around
here. But, at $3 per bunch, it's not cost effective. I'll just do
mustard greens cooked the same way.

nb