I've eaten broccoli rabe twice. The first time, I hated it. We spent something ridiculous like $6 for a bunch of broccoli rabe (obviously out of season) in the grocery store. Can't remember exactly what we did with it, but I do remember how bitter the final product was. Expensive and unenjoyable, bordering on inedible. I was robbed by the rabe. But this time, I loved it. Broccoli rabe (pronounced rahb, sometimes spelled raab, and not technically related to broccoli at all), when cooked properly, is an unusual and healthy addition to any meal. This bunch from our CSA was especially young and tender, and we ate it all, from stems to the florets and even the delicate yellow blossoms. This recipe has you blanche the rabe first to remove much of the bitterness, and then pairs it beautifully with a sweet Italian sausage to balance out what bitter flavor is left. The crunchy, garlicky topping gives the dish a unique rustic texture and an unprecedented flavor, and may be the best part of the
Oct. 1, 2021, 11:26 a.m.
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