Typically I've found broccoli rabe to be quite bitter no matter how it's prepared it seems. Unless it's cooked to death, in which case it isn't worth eating.
Last night, my husband and I were out to dinner and split a really great grilled cheese stuffed sweet italian sausage and broccoli rabe appetizer in a roasted garlic vinegar sauce which blew our minds away because... the broccoli rabe didn't have once iota of bitterness to it!
How could this be? What did they do to it to manage this? Was it something about the preparation? I thought maybe, that because there was vinegar in the sauce that perhaps it helped to balance out the natural bitterness of the veggie, or cut it?. Does that make sense?
I'd love to find this out because my husband really enjoyed it and normally he shys away from it because he dislikes the bitter quality.
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