I had never had broccoli rabe before. I followed the recipe just as written and it turned out very, very bitter. I ended up tossing it all in the trash. I don't think I'll make another dish with broccoli rabe as the star, I think it'll do much better in a supporting role with something else to balance the bitterness.
Broccoli Rabe with Sun-Dried Tomatoes
From EatingWell: March/April 2010
Sweet sun-dried tomatoes and tangy vinegar provide the perfect balance for broccoli rabe. Try it tossed with whole-wheat pasta and chickpeas or serve with roast chicken.
4 Reviews for Broccoli Rabe with Sun-Dried Tomatoes
I turned to Eating Well to figure out what to do with the broccoli rabe we received from our CSA. This was my first time to cook this veggie and I was surprised that my family liked it. It had a similar flavor to collard greens to me, but my family won't eat collards. In my haste at the grocery, I bought roasted red peppers instead of sun dried tomatoes, but the recipe were delicious. I also cut back on the vinegar based on the other review, but added it back after cooking.
I've not yet tried broccoli rabe, but this recipe sounds easy and delicious. Looks great, too. Will get some broccoli rabe next time at the supermarket, along with a delicious deli-rotisserie whole roaster chicken, and have some potatoes or rice with this meal. I'm a lover of simple meals with good, basic foods.
I was so excited to try this... and was disappointed with the results. I'd never made rabe before but have enjoyed it when others made it. I'm thinking I trimmed away too much because the sun dried tomatoes and vinegar overwhelmed the dish. Would love to know if someone else was successful with it as I'd be willing to try again if it was my mistake!
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