Cooking this stronger version of broccoli properly will ease much of its natural bitterness and yield an unusual and satisfying flavor. Try serving it with grilled Italian sausages and crusty bread. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
- 1 bunch broccoli rabe
- 1 1/2 cups best-quality store-bought chicken stock, or use homemade if you have
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon coarse salt
- 2 tablespoons extra-virgin olive oil
Trim the ends from the broccoli rabe and cut the remaining stalks crosswise into 3/4-inch pieces at the floret end and thinly at the stem end. Float in a bowl of cold water, drain, and repeat.
In a large pot with a tight-fitting lid, combine the chicken stock and red pepper flakes and bring to a boil. Add salt to taste -- some canned broth is saltier than others. Add the broccoli rabe to the pot and cover. Reduce the heat to low and simmer for 10 minutes. Serve in bowls topped with drizzled olive oil.