Thirty Minute Thursdays: Sauteed Broccoli Rabe

I don’t often shy away from bitter foods. In fact, one of my favorite vegetables is a well-prepared Brussels sprout, and you don’t get much more notoriously bitter than that. Broccoli rabe, though, has been a more difficult vegetable for me to embrace. This recipe by Rachael Ray certainly helped. The bitterness isn’t totally masked by the other ingredients, so this certainly isn’t for everyone, but I did like it. You could increase the number of raisins or, do what I did with the leftovers, and stir in some applesauce or diced fresh apples to sweeten it up. It’s a simple recipe, and if you’re a fan of broccoli rabe then I highly recommend it. If you’re still a reluctant broccoli rabe consumer, this is a good stepping stone along the path toward bitter green acceptance, but know that it probably won’t be revolutionary. It helps to pair this with a sweeter or at least more neutral meal. I ate it alongside the Fauxtalian Grilled Cheese that I wrote about last week, and that was flavorful enough that made it work. Do consider trying it, but if you don’t fall head over heels for broccoli rabe after making this recipe, don’t give up just yet. I know I won’t.