A friends "family style" dinner recently triggered me to attempt to make broccoli rabe for the first time. I always think of my Italian grandmother saying, in her very Italian way, "brocclirabe" and called her up for her cooking tips. The second batch came out better, more crisp and retaining that beautiful bright green color, but both still had that delicious garlicky flavor I recognize from our family gatherings. Here's the very simple recipe, courtesy of Grandma Bellando.
We have to eat everyday, don't we?