I had purchased a bunch of broccoli rabe at the beginning of the week with the best intentions. However, when time to use it, I just did not feel like dealing with it. Broccoli rabe is a little fussy in that it usually needs to be blanched in boiling water before sauteing because of its inherent bitterness (which I love). This was a little too high maintenance for me, especially after an afternoon of preparing a Christmas Eve appetizer, dessert, and a Christmas Day breakfast and appetizer, all in advance. Forget about it. So, I decided to be lazy and roast the broccoli rabe (roasting veggies is so great — you barely have to be involved and it always comes out delicious). Behold my new favorite way to prepare broccoli rabe. 350 oven. Sprinkle of salt, pepper, a little olive oil, and a couple of cloves of thinly sliced garlic. 10 minutes and you’re done. Perfect.
Roasted Broccoli Rabe