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.

Rapini 1 bunch broccoli rabe, aka rapini 1 tablespoon salt 3 tablespoons extra-virgin olive oil 3-6 cloves garlic, chopped Use a pot large enough to hold the entire bunch of rapini, 4-5 quarts ...

Rapini (broccoli rabe): Trim the tough ends and blanch for 1 minute in boiling salted water to remove the bitterness before sautéing. Then, sauté for 3 to 4 minutes; steaming is optional but can ...

Cook, stirring often, until the leaves are wilted and the stems are tender, 4 to 5 minutes. Add the garlic, cooked sausage, and remaining 1/4 teaspoon salt and cook until fragrant, about 30 seconds.

Broccoli rabe is sold in 12- to 16-ounce bunches for between $2.99 and $3.50. It’s available year-round, but peak season in the warmest growing regions runs through April.

In a pot of heavily salted water, blanch the rapini for 45 seconds, then remove and slice thinly into 1/4” pieces. In the same water, cook orecchiette until al dente.