Slow-Cooked Broccoli Rabe (Cime di Rapa Fritte)

Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe)

Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil See the recipe for Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe) »Todd Coleman

Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil. Simply seasoned with garlic and chile flakes, this Italian home-cooking classic is true comfort food. This broccoli rabe recipe first appeared in our October 2011 issue along with Lesley Porcelli's story The Soft Approach.