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Easy
By Sheila Lukins and Julee Rosso
Published 1989
Although broccoli rabe and broccoli share a name, there is little resemblance between them. Broccoli rabe never forms a head, just dark green leafy stalks with a few buds. Pungent, even bitter, in taste, broccoli rabe adds spark to other mild foods, such as potatoes and pasta. Cream smooths it and garlic and chiles support it.
Broccoli rabe is sold loosely tied in bunches. Look for those with the smallest stems and crisp fresh leaves. Rinse it thoroughly before cooking, then boil, steam, stir-fry, or sauté. Broccoli rabe cooks in just 2 to 5 minutes. Be sure to catch it while it is still crisp-tender or it turns to mush.