Broccoli Rabe with Garlic
Broccoli rabe is also called rapini and broccoletti (broccolini is not the same). It is a bitter green and member of the turnip family. The stalks, leaves and flowers are edible. Some people like to blanch broccoli rabe before sautéing to reduce the bitterness. I’ve found that if I pick or buy broccoli rabe when it is young and tender, pre-blanching isn’t necessary especially when cooking with a bit of broth.
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