Recipes for September 6, 2008:

Cooking Broccoli Rabe

1 Market bunch broccoli rabe, trimmed
5 tablespoons extra virgin olive oil
1 clove garlic, minced (or more to taste)
1 tablespoon grated Parmesan cheese

Boiling is the secret. It removes any bitterness. Of course, the freshest rabe is already less bitter than rabe that has been sitting around.

Bring a large pot of salted water to a boil. Cook until tender but still firm, about 5 minutes. Drain.

In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. Top with parmesan cheese.