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Rapini/Broccoli Rabe:
Preparation & Handling
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| How to Store |
Wrap in plastic and store in the crisper section of your refrigerator for
five to seven days.
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| How to Prepare |
Rinse Rapini/Broccoli Rabe in colander under cold water. Trim base of stems and discard. Cut the rest of the stems, leaves and tops crosswise into 2-inch lengths. Most cooks like to blanch Rapini/Broccoli Rabe before cooking to reduce its bitterness. Plan on 3 to 4 servings from each bunch as a side dish, or two servings per bunch, if you plan to use it as part of a main dish.
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