I have a question about a vegetable.

[xiane]

For any of you who have eaten broccoli raab on a regular basis *looks at krasota* - is it usually bitter? Like more bitter than dandelion greens bitter? The recipe I used today didn't indicate at all that would be the case, or I would have parboiled it first O_O

Anyone?

Comments

[eure-maum.livejournal.com]

nope, can't help you there but....






......I GOT THE CAT!!!! Oscar comes home with me at 2pm tomorrow. :)

[xiane.livejournal.com]

WOOOOOOHOOOO!

Pictures as soon as you can! Congrats, kitty-mommy!

[eure-maum.livejournal.com]

I will try....but my computer is messing up....I think my power source is dying.

[krasota.livejournal.com]

It's very bitter.

I usually boil the stems for 3-5 minutes and the blossoms for 1-3 minutes before tossing them into the mix I'm eating (usually a pan full of olive oil, onions, raisins. almonds, etc.)

If grilling it, I don't steam it first.

[xiane.livejournal.com]

I'll keep that in mind for the next try with it. Man, was that an eye opener.

[oceanic.livejournal.com]

Whenever I've had broccoli rabe (always seen it spelled that way) it's always been slightly bitter. I'd definitely recommend boiling it.

By the way, I recommend lots of browned garlic and olive oil.
And now I'm all hungry.

[xiane.livejournal.com]

You can spell it raab or rabe, very convenient ;)

I actually did chop it then sautee in browned garlic and oilive oil - we're on the same page! Next time there will be parboiling. Rob and I made this face when we tasted it: O_x

However, the fennel/parmesan polenta was a good foil for it. [yum!]

[oceanic.livejournal.com]

*drool*
Yes, our stomachs clearly speak the same language.

Worth noting that I was usually having the rabe/raab stuff with something heavily meat-based like lasagna or cannelloni, so that cut the bitterness a little.

[xiane.livejournal.com]

Lately I've really been into polenta. It is so EASY. And you can add a million different yummy things to it! Or cook it in a million different ways. I want to make the polenta "fries" I saw a recipe for the other day.


Mmmmmmm.

[thekdog.livejournal.com]

love that icon.

[xiane.livejournal.com]

Some things deserve to be commemorated for eternity.

[stripey-girl.livejournal.com]

The only time I have cooked with it is when I made this recipe. I don't recall the broccoli rabe being particularly bitter, I guess boiling it with the pasta for a few minutes does the trick.

[xiane.livejournal.com]

Boiling's a great way to remove bitterness - I've done that before with dandelion greens to great success. I think that if I try the raab again, that's definitely what I'm going to do. It *feels* so healthy, I really want to bend it to my culinary will! :D