Broccoli rabe has a reputation for bitterness, and it can certainly get more astringent the older it gets (flowers are a sign that it’s a little older too), so taste it raw and see if you like it.

Broccoli rabe buds, shoots and leaves are best eaten fresh. They can be stored unwashed in a plastic bag in the refrigerator for 3-5 days, or the crop can be blanched and frozen to be kept for up ...

Broccoli rabe (pronounced "rahb") seems like it should be a type of broccoli. Its flowers look like tiny broccoli florets, and if you stripped its stalk of leaves, you might swear it's broccolini.

Heat up that wok and get cooking! This lamb and flowering rabe stir-fry is bursting with flavor and will be on your table in minutes. We’ve all had broccoli rabe, but did you know that you can ...

Broccoli rabe loves full sun, but too much heat will make it bolt, producing its trademark yellow flowers, which are like those on mustard greens. Follow seed packet directions for optimal results.

Trim ½ inch off the ends of the broccoli rabe, and separate the flower bud tops. Prepare a large pot of salted boiling water and a large bowl of ice water.

Broccoli rabe is the ultimate cheat to make people believe you know your way around a recipe book. Weiser says the trick is to not overthink it. Simply add oil, a little seasoning and a lot of heat.

Add the broccoli rabe, 1 teaspoon salt, lemon juice and 1/4 cup water. Cook, stirring frequently, until the broccoli is just tender, 4 to 5 minutes. Remove from heat.

Savor the bold, vibrant flavors of chicken and broccoli rabe sautéed with spicy cherry peppers in this mouthwatering recipe.