Maria's Broccoli Rabe

"I read one of the responses to this recipe about not boiling the broccoli rabe. Boiling it is a must. My grandmom was from Italy and made broccoli rabe all the time. She would definitely boil it and t..." See morehe stems are supposed to be soft. Everytime my dad and I eat broccoli rabe somewhere he constantly complains if the stems are hard. It ruins the broccoli rabe. It is usually not a bright green color. It is more of a dark color. Take my advice!!"

"I grew up on broccoli rabe. If you love the flavor of hearty green vegetables, try making it like native Italians do. Instead of boiling add the broccoli rabe raw to the hot oil and garlic in a large ..." See moreskillet. Stir and cook until bright green and a little tender, less than ten minutes (or longer if you like it thouroughly cooked). That's it. Try it with some red pepper flakes. Enjoy!"

"First of all, remove stems, all you want are the leaves and the flowerettes on the top. Boil in salted water. Remove. You can either saute this with garlic and olive oil, or parboil then finish coo..." See moreking in broth. Add a can of cannellini beans or dark red kidney beans. Be sure to use fresh garlic. A little onion powder and a bit of salt and pepper and you have a low calorie, very healthy meal."