Sauteed Broccoli Rabe with Roasted Red Peppers

From Cook's Country | February/March 2008

Why this recipe works:

Broccoli rabe is widely available in supermarkets, even in the dead of winter. And while its assertive, peppery flavor (reminiscent of mustard greens or collards) is appealing, this green can sometimes be downright bitter and overwhelming in broccoli rabe recipes. To ensure that all the… read more

Broccoli rabe is widely available in supermarkets, even in the dead of winter. And while its assertive, peppery flavor (reminiscent of mustard greens or collards) is appealing, this green can sometimes be downright bitter and overwhelming in broccoli rabe recipes. To ensure that all the components in our Sautéed Broccoli Rabe with Roasted Red Peppers recipe cooked properly, we chopped the rabe into small pieces and precooked it before sautéing it with flavorful ingredients like garlic and roasted red peppers. And to make sure the broccoli rabe wasn’t too bitter, we blanched (quickly cooking in salted boiling water) the greens, which allowed some of the rabe’s bitterness to cook out.

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Serves 4

Ingredients

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