Made it at home for the 1st time last night and we loved it. Served it with chicken saltimbocca.
How I did it... Chopped and removed large stems. Blanched in boiling water for 3 minutes and then into ice bath. Drained on towel to remove most of the water. Sauteed with tons of garlic and finished with fresh grated parm.
I would like to make this for large family dinner so can I wash, prep, blanch and dry in the morning and saute that evening?
I appreciate any feedback or suggestions.
So glad you enjoyed the rabe.... it's an acquired taste for some people but it's one of my favorite vegetables. In my thoroughly Italian family no one blanches the rabe before sauteing it. (I know many recipes say to do that but we never do/did) Also, we slice off about 1 inch from the bottom of the stem and that gets discarded. But, the rest of the stem is chopped and cooked with the florets and leaves. It's an easier prep and takes less time. Try it before you cook a larger batch to see how you like it. You have the sauteing down... we add some crushed red pepper flakes. Bon Apetito.
The blanching is supposed to remove some of the bitterness from the rabe - I don't usually do it unless we are having company and I am worried about their fondness for bitter flavors. Always throw my chopped stems in the suate first of r a few minutes then the leaves since the stems take a little bit longer to cook. You can absolutely prep your greens ahead of time and saute at meal time! Enjoy! In Philadelphia we put it on roast pork sandwiches with provolone!
I planned to throw in some red pepper flakes but I forgot. I do the same with saute hericot verts.
I blanched the rabe the 1st time so I could check bitterness level. I'll do the same for guests this weekend but next time will try w\o and straight saute. If not blanching then how long to saute?
I chopped about 1" from bottom of stems but also picked out large stems but sounds like those are good to eat as well so I will leave them in next time. How long do you guys saute them for?
If I ever get to Philly I am going straight to DiNic's!
I think that would work fine. I peel the large stems and always blanch the rabe first. I find the biggest trick is getting it good and tender without the tips getting mushy--a delicate balance.
You could prep the rabe 2 days in advance or even 3. I do it all the time. I sometimes buy 2 bunches at a time (I don't find rabe at every grocery store here, so I strike when the iron is hot!) and prep them and keep covered in the fridge.
I pull out what I need over several days and usually whatever is left over winds up in a frittata!
You know, that's a very good idea. Prepping the rape in advance. This year our CSA gave wonderful root vegetables with fabulous leaves. I really had to hustle to use all the beet greens, daikon greens, etc. before they went over the hill. Then comes the next CSA basket. I'm going to try it your way now...