Sauteed Broccoli Rabe

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Oh deliciousness! I've been afraid to try broccoli rabe because I didn't know how to cook it properly. This was easy and it kept the food looking beautiful! It had a nice kick of flavor- I didn't use much salt in the water and actually added some to taste at the finish. (I am generally anti-salt and probably should use it more often anyway for better seasoning. I appreciated the fact that you can basically warm it up at the end without ruining the color and texture- it is forgiving if you're not the greatest at time management when cooking a full meal!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wonderful! Husband finally will eat Broccoli Rabe. I love your show Anne

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I like her cooking..i don't use that salt however so i used table salt and cut it way down..but i did have a problem with being to raw for me...i like it where it has a bite but done...steak was very good

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent. As far as the steak goes remember she is using kosher salt not table salt. Table salt is 3 times more salty that kosher.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is outstanding and very popular with my family. So easy. I cook the rabe just until hot as we like it crisp. I have no idea why people are complaining about the salt. You rinse the rabe in cold water. Later salt to taste. I rarely use salt on the final product and just a small amount in the water. You could almost use no salt if you prefer. Do not let those comments deter you; this is great and again so easy. Anne is one of the very best chefs on FN. And I say chef, not just cook. It would be great to eat at her restaurant.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Properly executed, this is a terrific recipe, as is the potato recipe from the same show.

That said, BEWARE HER RIBEYE STEAK RECIPE FROM THIS SHOW.

She recommends at least three times more salt than should be used in the rub--read the reviews--half the reviewers had to throw their steaks out.

Really weird--there needs to be more rigorous testing of the recipes posted on this site.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I do my rabe the same way Christine from NY does and it is wonderful I printed out her steak recipe but will cut down on the salt. I don 't know if I would really want to eat at her restaurant.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I LOVE this way of cooking broccoli rabe! So simple yet so tasty. The ice bath does wonders for keeping the color. Really liked this one - will be making it many times again...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was the first time my husband and I have ever tried broccoli rabe and it won't be the last! My VERY picky toddler even liked it. It was nice to be able to blanch them in the morning and then saute them rigt before we sat down to eat. I would have never thought to salt the ice water but it made a big difference. I did add a little lemon zest right at the end (saw one of tyler's recipes that did this and it added a great lemony flavor! I also made the potatoes Anne made in this show and they turned out great. Anne, you are definitly one of my new FN favs!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Take it from this Italian American who's been eating broccoli rabe for years. All you have to do is give the greens a good soak in a large bowl of cold water, no salt is necessary. While soaking, saute the garlic in the olive oil over a moderate flame so you don't burn it. Remove the greens from the water and let them drain slightly. Then put them in the pan with the water that clings to the leaves. Cover the pan, lower the heat and let them cook for about 10 minutes. Season to taste when done. And you don't have to remove the garlic. That's the best part. If you hate throwing the stems away, just peel them and add them to the pan with the greens.