Oh, how my husband loves broccoli rabe! To me it tastes overwhelmingly bitter, but he could just eat this stuff three meals a day, every day. He likes it as a side dish. He puts it on salad. He loves it on a sandwich, with the cooking juices poured onto the bread.
His mother never cooked it--it was his Italian grandmother, Josephine, who made it for him.
So we've had broccoli rabe in our house a lot, and Don always pretty much cooks it the same way--and it's not too different from this recipe (which is not on epicurious). His tactic is basically to saute it, chopped, with fifty tons of garlic until it's mushy.
What I like about THIS recipe is that it gets around the mushy part--you parboil and shock the rabe so it stays a nice pretty green, and then you saute it with moderate amounts of garlic and red pepper flakes (and a little chicken broth to help finish it off).
It's well balanced, the rabe is tender but not overcooked, and all in all, it's not bad for rabe. I didn't love it. But my husband did.
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