Broccoli Rabe and Sausage

Updated February 23, 2016



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Lydia, she's amongst the best of the TV chefs for sure. In this recipe she is smart enough to show you how to cook the broccoli rabe without blanching. That means you retain all the vitamins. I do have a different trick for tender stems and retaining the fiber. I split them up the center with a knife instead of paring the coarse fiber off. Then the stems soften in half the time and you get the benefit of the fiber. I do like to use a paring knife to take the skin off the bottom of asparagus in the manner described in Lydia's recipe, because it's bitter. Marlon Braccia


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