How to cook broccoli rabe Now that summer is slipping into fall, the familiar heads of broccoli will be joined by odd family members with names like broccoli rabe, broccolini and Chinese kale.

Have you ever taken a bite of broccoli rabe and wondered why its bitterness is so prominent? Here's what to know about the cruciferous vegetable.

Photo credit: Iain Bagwell/Getty Broccoli rabe is a bitter vegetable even in the best of times, but that’s no reason to banish it from your dinner table. Who can stay mad at those darling little ...

Riescher knows how to bring out the best in broccoli rabe. He combines the bitter green with orecchiette pasta, a touch of sun-dried tomatoes, pancetta and a light stock-based sauce.

But to many Italians, broccoli rabe (pronounced "rahb") is the taste of home, conveying in its bitter bite the sweet memory of a mother's kitchen.

Broccoli rabe has a mustardlike bitterness that becomes a mouthwatering taste dimension once mellowed by blanching the vegetable briefly before sauteing it with garlic in olive oil.

Broccoli rabe has a mustardlike bitterness that becomes a mouthwatering taste dimension once mellowed by blanching it briefly then sauteing it with garlic in olive oil.

4. Broccoli Rabe and Burrata with Lemon The longer you cook broccoli rabe, the less bitter it gets, making this sautéed rabe the perfect complement to tart lemon dressing and creamy burrata.

Americans say it’s an acquired taste or, in the condescending way we have of viewing young palates, an “adult” taste. But to many Italians, broccoli rabe is the taste of home, con… ...