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.