Don’t be shy about essentially overcooking the broccoli rabe; their characteristic bitterness is tamed slightly from the longer cook time, and the softened vegetable is able to absorb more sauce.

Broccoli rabe (also known as rapini) is a bitter green vegetable that has a slightly bitter, earthy flavor that pairs well with Italian cuisine. It’s commonly used in recipes like pasta dishes ...

Seared broccoli rabe and broccolini get dressed in a dairy-free, umami-jacked dressing and topped with crisp and nutty cornbread. Creamy-cheesy broccoli become a charred wonder in this vegetarian ...

broccoli rabe has a delicious bitterness that stands up to sharp flavors, as demonstrated in this recipe from 202 and Nicole’s chef Annie Wayte. The local variety that Ken Migliorelli of ...

Use leftover chicken or cook it fresh—it works both ways. Bold sausage pairs perfectly with slightly bitter broccoli rabe in this quick stovetop pasta dish. A little garlic and oil is all you ...

The broccoli rabe is great. I don't know if I honestly ... It's not that thing where we would say, like, "Oh, this is a family recipe, and this is how we do it, and this is top secret." ...