broccoli rabe
how do you choose it and cook it so that it's not so bitter? it almost ruined my dinner.
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You may also have to peel the lower stalks a little if they're tough, that way it's tender when it is cooked.
When I blanch it, I just plunge it for about 1 minute in boiling salted water. I tried steaming, them saute, but the bitterness was still there.
On a different note, have you tried Arugula? It is a green that is used fresh very often in salads, sometimes cooked in a fresh tomato sauce...It has great flavor, esp in a salad, with just a tiny peppery bite. I love it best fresh.
HTH
Cee
[ July 30, 2003: Message edited by: ceebeeteecurlee ]
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