Sauteed Broccoli Rabe

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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!

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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.

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THIS RECIPE IS AWFUL IF YOU USE ALL THIS SALT. WHAT IS WRONG WITH YOU AND INA IS EVEN WORSE.

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I watched Chef Anne prepare this dish on TV and then I tried it myself. It came out delicious and look forward to more of Chef Anne's ideas.

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if a recipe is built with lots of salt in it then there is no incentive to try it. It would be great to see more recipes that are not based on a days worth of sodium in just one dish. Yes, I know I can take the salt out but I want to start with a recipe that has plenty of flavor without the excess salt.

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great simple recipe Anne!!

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I looked at all the sauteed Broccoli Rabe Recipes on FoodNetwork.com, and this one had the best reviews (and made the most sense! so I selected it, and I also took a tip from Tyler's recipe and added alittle butter and chicken stock at the end to give it a "classic glazed" look, and you can't beat alittle butter flavor! I also used the advice of another comment here and saved 1/2 the bunch of Rabe because it came in a huge bunch and there are only two of us here. Unfortunately my boyfriend (who doesn't like trying new things wasn't big on it, but I really liked it. I think this is the best way to prepare it. It really came out great.

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I saw her prepare this on the show. I had never prepared broccoli rabe nor eaten it anywhere before but I was curious. I really enjoyed the simplicity of this dish and thought it had wonderful flavor. This will be a mainstay.

BTW - The bunch of broccoli rabe that I puchased was too much for two people so I only used as much as I thought we would eat and stored the rest. When I got ready to use the rest a few days later I realized I didn't have enough for two. I thawed a little frozen broccoli and added it to the broccoli rabe saute to get the portion size I wanted. It was very good also and the milder flavor of the broccoli did not detract from the flavor at all.

It is unfortunate that someone rated this recipe without even trying it, not fair IMHO.

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I have been tying to like broccoli rabe for the last few years. This is the best recipe I have found for it. The salt takes away all the bitterness. I used kosher salt. I made sure to really rinse the rabe after the cold water rinse to wash off any extra salt. I will be making this again and again. I may add broccoli rabe to the veggies I grow in my garden.

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I have tried quite a few of Anne's recipes and have loved every one. I enjoy watching her show and have learned from this experienced CHEF each time. As for the constant debate over Anne using "too much salt", how ridiculous. It makes perfect since in using a good amount of KOSHER salt during the preparation and cooking process of a dish whether it's cooking pastas or potatoes so they don't end up tasting bland like water or seasoning meat or fish "before" cooking to enhance the flavor, or blanching vegetables so, again, they don't lose their flavor and taste like water. As a "cook", you should use your own personal likes and dislikes when it comes to just how much KOSHER salt you want to use in a recipe. Anne is our guide helping us become better more knowledgable cooks, but her words are not written in stone...take it with you and do what YOU llike. It's all about personal taste! Be creative. And remember...table salt is just that...TABLE SALT for the table not for preparing and cooking.