Broccoli rabe can be rather polarizing.
Its bitter, mustardy bite can be a salve to some and downright too much to swallow for others.
The traditional method of preparing it involves first blanching it, then shocking it in ice water before draining it, and finally sauteing it with olive oil, garlic and pepper flakes.
That multi-step process does the trick, though. It thoroughly tames the broccoli rabe, erasing nearly all of its pungency so it ends up tasting fairly mild like regular broccoli.
But wouldn’t it be great if there was a way to cook it that didn’t require two pans and a bowl of ice, to boot?
There is. All it takes is turning on your broiler.