I'm excited to go to work today. Saturday, I made Broccolirabe for lunch for my wife and I. She doesn't like it because it's bitter, and not eating meat, can't eat it with sausage the way I love it. So, I cooked it with other textures and attempted to contrast the bitterness with garlic and other "softeners" or "contrasts" of the bitterness. First, I blanched it in a pot of boiling water and diced potatoes (you blanch the Broccolirabe after letting the potatoes get a little done -about 5 min?), then added both to a pan I had begun with extra virgin olive oil (I always cook with it) garlic, red pepper flakes and julienne sun-dried tomato pieces (packed in oil). You have to let all that stuff form into a sauce adding a spoonful of beans for each of your eaters.I think I'm going to do it at work with a little bit of Farfalle in it in place of the beans. Off the heat,drizzle it with your best olive oil , a few more red pepper flakes and a grinding of peccorino romano. Oh yeah, baby!
Yes, my wife ate it and thought it was good. It still tastes like broccolirabe though. Try it if you love broccolirabe.