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"Stringing" broccoli rabe

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"Stringing" broccoli rabe

Pat Hammond | | Sep 20, 2006 04:21 PM

When I prepare broccoli rabe, I string every stalk that's not really, really thin. Recognizing that I can be a bit compulsive, I wonder if this is necessary. I've never not done it, so I don't know how it'd come out. I don't blanch it before the saute. Has anyone prepared it both ways?

I don't mind stringing; it's a nice mindless task, like shelling peas. But when I'm in a hurry it would be nice to be able to skip it, if the results are just as good.

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