Much of the bitterness can be removed by blanching it (cooking it briefly in boiling water) first. Try bringing a large pot of lightly salted water to a boil. Add 1 ½ pounds broccoli rabe and cook 5 to 6 minutes, or until bright green and crisp-tender.
Drain and coarsely chop into 3-inch pieces.
Meanwhile, cook 4 slices bacon in a large skillet. Remove from the pan and drain on a plate lined with paper towels. Pour off all but 1 tablespoon bacon drippings.
Add the cooked broccoli rabe to the skillet containing the bacon drippings and stir in 1/4 to 1/2 teaspoon crushed dried red pepper flakes. Cook, tossing, 1 to 2 minutes. Crumble the reserved bacon, toss with the rabe. Add salt to taste, if desired, and serve. Makes 4 servings.
Broccoli Raab Tips
A recent "Quick Bites" column in the Florida Sun Sentinel had this to say about broccoli raab:
