How do you get rid of the bitter taste in broccoli rabe?

Blanching broccoli rabe is one of the most common ways to remove its bitterness. To blanch, bring a pot of salted water to a boil. Add the broccoli rabe and cook for 2-3 minutes, or until the broccoli rabe is bright green and tender. Drain the broccoli rabe and immediately place it in a bowl of ice water to stop the cooking process. Once the broccoli rabe is cool, drain it again and use it in your recipe.

Salting

Salting broccoli rabe before cooking can also help to reduce its bitterness. To do this, simply sprinkle the broccoli rabe with salt and let it sit for 15-20 minutes before cooking. The salt will help to draw out the bitterness from the broccoli rabe.

Using a little bit of acid

A little bit of acid, such as lemon juice, vinegar, or wine, can also help to balance the bitterness in broccoli rabe. When cooking broccoli rabe, try adding a splash of lemon juice or a dash of vinegar to the pan. You can also deglaze the pan with white wine after cooking the broccoli rabe.

Cooking broccoli rabe with other ingredients

Cooking broccoli rabe with other ingredients can also help to mask its bitterness. Try adding broccoli rabe to a stir-fry, soup, or pasta dish. The other ingredients will help to balance the bitterness of the broccoli rabe.

Choosing the right type of broccoli rabe

There are two main types of broccoli rabe: Italian broccoli rabe and Chinese broccoli rabe. Italian broccoli rabe has a stronger, more bitter flavor than Chinese broccoli rabe. If you are sensitive to bitterness, you may want to choose Chinese broccoli rabe instead of Italian broccoli rabe.