The assertive flavors and bright-green color of this side make it a perfect pairing for salmon or chicken. It also goes well with starchy dishes like risotto and pasta.
Some people delight in broccoli raab’s full, undiluted flavor; I find that blanching tempers the bitter note to a more pleasing level and allows other flavors to have their say. For blanching instructions, see the tip below; and for more information on broccoli raab, check out the full article.
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To blanch, drop trimmed (but uncut) broccoli raab into boiling salted water. After two minutes (even if the water hasn’t returned to a boil), drain and refresh under cold water.
Gave it a five star because the flavors are fabulous. We've decided that broccoli rabe is just not our favorite. However, we will definitely be trying it with kale or other hearty green next time. Served with the roasted shrimp with rosemary and thyme, over rice... delicious!
Very simple, and very good. I parboiled the broccoli raab a few hours ahead and stored in paper towels in the refrigerator. This allowed a very quick finish at the last minute!
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