Lift the parboiled broccoli rabe out of the water, drain it and transfer it to a skillet over medium heat. Add anchovies for savory-salty flavor, plus lots of garlic, and saute it for 3 to 5 minutes.

4. Broccoli Rabe and Burrata with Lemon The longer you cook broccoli rabe, the less bitter it gets, making this sautéed rabe the perfect complement to tart lemon dressing and creamy burrata.

Cook them with a whole head of garlic, an entire lemon, and a big head of sturdy greens, such as broccoli rabe. As they simmer together, the mixture will be super creamy, a little brothy, and ...

DIRECTIONS: 1. Place the broccoli rabe on a cutting board and cut a ½ an inch off the bottom of the stems. 2. In a pot of boiling water, submerge the broccoli rabe and cook for three minutes. 3.

A bite of raw broccoli rabe will give you some indication of its flavor, but cooking will mellow it out somewhat. The thick stems, the most bitter part of the plant, can also be discarded.

Serve with grated cheese. Note: Most people that do not like broccoli raab, do not know how to cook it. By removing the flowers which are bitter, this dish is absolutely delicious! Makes 6-8 servings.

By Janny Hu, Chronicle Staff WriterJan 17, 2010 Broccoli rabe was photographed in the SF Chronicle Studio on Wednesday, Dec. 30, 2009 in San Francisco, Calf.Mike Kepka/The Chronicle ...

Learn how to make a homemade pizza with broccoli rabe, leeks and potatoes. Looking for an easy weekend dinner? Farm-to-Fork host Sharon Profis demonstrates how to make a homemade pizza with ...

2. In a pot of boiling water, submerge the broccoli rabe and cook for three minutes. 3. Remove the broccoli rabe from the boiling water and quickly place in an ice bath. 4.