Blanched Broccoli Rabe

Blanched Broccoli Rabe

Quick blanching tames broccoli rabe's bitter edge while keeping its color bright and stems tender-crisp.

Total 10 min Makes 4 servings Calories 35/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Broccoli rabe is briefly boiled in salted water, then shocked in an ice bath to lock in its vivid green color and mellow its natural bitterness. This simple technique makes a versatile side dish or base for sautéing with garlic and olive oil, and suits weeknight dinners or as a component in pasta dishes.

Ingredients

  • 1 bunch broccoli rabe, tough ends trimmed
  • 2 tablespoons kosher salt, for blanching water
  • 1 tray ice cubes, for ice bath

Method

  1. Bring a 6-quart saucepan of water to a rolling boil and stir in the kosher salt.

  2. Prepare an ice bath by filling a large bowl with cold water and ice cubes.

  3. Trim about 1 inch off the tough stem ends of the broccoli rabe and discard any yellowed leaves.

  4. Add the broccoli rabe to the boiling water and blanch until the stems are just tender-crisp.

  5. Using tongs or a slotted spoon, transfer the broccoli rabe immediately to the ice bath to stop the cooking.

  6. Drain the broccoli rabe well and pat dry with a clean kitchen towel or paper towels before serving or using in another recipe.

Rate this recipe

★ 3.3 (1)

Blanched Broccoli Rabe

Broccoli rabe is briefly boiled in salted water, then shocked in an ice bath to lock in its vivid green color and mellow its natural bitterness. This simple technique makes a versatile side dish or base for sautéing with garlic and olive oil, and suits weeknight dinners or as a component in pasta dishes.

10 min 4 servings 35 cal

Ingredients

  • 1 bunch broccoli rabe, tough ends trimmed
  • 2 tablespoons kosher salt, for blanching water
  • 1 tray ice cubes, for ice bath

Method

  1. 1

    Bring a 6-quart saucepan of water to a rolling boil and stir in the kosher salt.

  2. 2

    Prepare an ice bath by filling a large bowl with cold water and ice cubes.

  3. 3

    Trim about 1 inch off the tough stem ends of the broccoli rabe and discard any yellowed leaves.

  4. 4

    Add the broccoli rabe to the boiling water and blanch until the stems are just tender-crisp.

  5. 5

    Using tongs or a slotted spoon, transfer the broccoli rabe immediately to the ice bath to stop the cooking.

  6. 6

    Drain the broccoli rabe well and pat dry with a clean kitchen towel or paper towels before serving or using in another recipe.