Broccoli Rabe is in Season, How do You Cook it?

Broccoli Rabe is in season, and The Daily City is wondering, what's your favorite dish involving Broccoli Rabe, or do you serve Broccoli Rabe as it's own dish? Here's a quick recipe courtesy of New York Magazine: 


Rich Torrisi and Mario Carbone's Spicy Rabe

For the Broccoli Rabe: 

1 Bunch broccoli Rabe, approximately 1 to 1/2 lbs.

2 cloves garlic, thinly sliced

1/4 cup extra-virgin olive oil

1/4 tsp. chile flakes

Salt to taste 

For the Spicy Sauce: 
4 oz. B&G hot cherry peppers
2 oz. roasted red peppers
2 oz. crushed tomato 
1/4 cup olive oil
1/4 tsp. chile flakes
1/4 tsp. dried oregano
1/4 tsp. sugar 
Salt to taste 


For the broccoli rabe: (1) Pull off any wilted or yellow leaves. (2) Cut off any tough or woody stem ends, and clean the rabe in cold water. Heat oil in a large pan over medium heat. Add garlic and chile flakes to pan, and cook until tender, about a minute or so. (3) Add broccoli rabe, and cook in batches until tender, adding a little water (approximately a tablespoon) and more olive oil as necessary, about 6 to 8 minutes. Season with salt, and remove rabe to a bowl and let cool. For the spicy sauce: Combine all ingredients in a food processor or blender, and mix until slightly smooth. To serve: Toss the rabe with the spicy sauce. Serves 4 to 6.