You Might Actually Love Broccoli Rabe, If You Cook It Right ...Middle East

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You Might Actually Love Broccoli Rabe, If You Cook It Right
Broccoli rabe is a two-faced jerk. Maybe you ate it at a restaurant and fell in love with its tannins and broccoli-meets-spinachy-kale texture. You’re not alone. You’re also not alone if you then tried to cook it at home and discovered it was completely inedible. The betrayal stings almost as much as the bitterness. Unlike other bitter greens you might have cooked with, broccoli rabe has a dark secret. It tastes like crap unless you blanch it. When prepared properly, broccoli rabe completely slaps. Its inherent bitterness is incredible with salty, firm cheeses and plays well with garlic and chili flakes, but you can’t just pop it in a pan like kale or arugula. Those are bitter, but pleasantl

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