General Discussion

Broccoli Rabe


General Discussion 33

Broccoli Rabe

Dennis | Jan 20, 2006 09:07 PM


For the past year or two, I have been noticing the increasing presence of broccoli rabe in the menu descriptions of a lot of trendy restaurants.

I've tried it a number of times, but I just can't seem to acquire a taste for it. It is bitter, tough, chewy, string, and I can never finish all of it.

About a year ago I went to an upscale Chinese restaurant in Las Vegas and ordered their Mongolian Beef.

Instead of the traditional spring onions, they substituted it with broccoli rabe.

For my taste buds, it totally ruined one of my favorite classic Chinese dishes.

I had also went to this same Chinese restaurant in Las Vegas the year before, and it was prepared with the traditional spring onions. It was wonderful.

Is this broccoli rabe stuff just a fad?

Does anybody here truly like this stuff?



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