Published January 1, 1999. From Cook’s Illustrated Magazine
Why this recipe works:
We wanted to develop a dependable, quick broccoli recipe that would deliver less bitterness and a rounder, more balanced flavor. We found that blanching the raab in a large amount of salted water tamed its bitterness. Then we sautéed the blanched raab with ingredients that complemented its strong flavor, such as garlic, red pepper flakes, or sun-dried tomatoes.
Using a salad spinner makes easy work of drying the cooled blanched broccoli raab.• 1 tablespoon soy sauce