Any ideas on cooking this? It is a superfood for me, and easy for me to grow, but it is soooooo bitter I have a hard time eating it. I had some for dinner, I covered it in onions, ume plum vinegar and quinoa, it was still hard to eat.

I LOVE the taste of it so I just eat it plain...sorry, I can't help

When I tried it, I cut it up and threw it in with my stirfry.  All the flavors blended.

I like it blanched then stir fried in olive oil with garlic and red pepper flakes. I think the blanching helps take out some of the bitterness.

Quoted from Kristin

I like it blanched then stir fried in olive oil with garlic and red pepper flakes. I think the blanching helps take out some of the bitterness.

Yes! This is exactly what I was going to say.

BRaab and IFHI conferences.......all blend in one....delicious!!!

Yes, you have to blanch it, or cook it in a little broth before sauteeing in olive oil.  I like it with either garlic or golden raisins.....

I do the same with blanching and then EVOO  with a lot of garlic.  It is even better the second day.  When I used to be able to eat bread, I would make a sandwich with broccoli raab.  Delish!

I just steam it for a few minutes and then sprinkle herbamare (sea salt &  Herbs) and olive oil.

Hm, it was blanched, and fried w/ onions, way bitter I had to choke it down.

I also love it. Mostly stir-fried with olive oil and a few other veggies but am having a hard time finding organic. Whole Foods usually only has conventional.  Any suggestions?

You don't happen to be a super taster are you?

I can't eat broccoli rabe either, even after blanching.  Way too bitter for me.  I'm wondering whether getting very fresh, very young stalks is the key to this.  The stuff in the supermarket, even though it looks fresh and perfectly fine, is always bitter.

I grow my own, and I'm going to try to keep up with it this year and harvest it very early. It is too hot right now, so I'll wait till later to plant it. I might be a super taster, I'm most defiantly at least a very strong taster. It is superfood on my swami and easy to grow, so I need to figure this out .

Swami might say it's a superfood but your individuality might be saying "no way."

It is less bitter if you harvest it when the stalks are smaller.  It gets hot so fast in VA that it bolts before I can harvest it.  Or I probably don't get it out in the garden early enough in the season.  

I do slow cook it for quite a while in olive oil and add quite a bit of garlic.  I don't know if the garlic mellows out the bitter taste or maybe the slow cooking.  I eat dandelions too and they are bitter too.  I hope you figure it out.  

Quoted from grey rabbit

I'm most defiantly at least a very strong taster.

Not trying to be snippy, but I have seen this word misused a couple of times lately...
definitely???

Quoted from ABJoe

Not trying to be snippy, but I have seen this word misused a couple of times lately...
definitely???

Joe, is your second job freelancing with the spelling/grammar police?

Quoted from Drea

Joe, is your second job freelancing with the spelling/grammar police?

No...  It just bugs me when reading something and have to interpret - especially when I don't feel good...  I should probably just let it go, but I look at it like if I can help someone write better (and reduce my frustration) it is a win-win...  I really hope it doesn't come across offensive...

Maybe I just have a defiant attitude towards broccoli raab...

Quoted from grey rabbit

Maybe I just have a defiant attitude towards broccoli raab...

This is a definite possibility...   

Quoted from ABJoe

No...  It just bugs me when reading something and have to interpret - especially when I don't feel good...  

I'm sorry to hear you're not feeling well... I'm sending you {{{healing energy}}}...

Aww...ABJoe.  I hope you feel better soon.

Quoted from O in Virginia

Aww...ABJoe.  I hope you feel better soon.

Thanks...  It is all part of the healing process...  I have had a lot of nerve damage in my previous life and it didn't heal when it should have - probably due to about 90% avoid content in my diet...  Now that it is healing, I have a lot of nerve pain.  Since the damage is throughout the cranium and spine, it affects the whole body.  I know that the healing will take time, I just have to continue to be patient and allow it to run its course...

I think I need to try to find some broccoli raab to try, as it is a diamond food for me...  Although, I did just get some bok choi for the first time and it was really good - has a spiciness that is a little bitter, but not bad...  The bok choi can be part of many GH combos for me...

Quoted from ABJoe

Thanks...  It is all part of the healing process...  I have had a lot of nerve damage in my previous life and it didn't heal when it should have - probably due to about 90% avoid content in my diet...  Now that it is healing, I have a lot of nerve pain.  Since the damage is throughout the cranium and spine, it affects the whole body.  I know that the healing will take time, I just have to continue to be patient and allow it to run its course...

I think I need to try to find some broccoli raab to try, as it is a diamond food for me...  Although, I did just get some bok choi for the first time and it was really good - has a spiciness that is a little bitter, but not bad...  The bok choi can be part of many GH combos for me...

That must be difficult for you.  And despite the pain that you experience, you always have something encouraging and caring to say to others here,  You're not only a trooper, Joe, but kind.

Broccoli raab is a diamond for me, too, but I just don't like the stuff.  I have to doctor up regular broccoli with all kinds of flavors (onions, toasted nuts) to get it down.  Bok Choy is also a diamond for me, and I LOVE that.  I often use it in veggie stir fries.

Try boiling it for a few minutes in some type of broth.  Then drain it, saute in olive oil and add some raisins.  I think it was a Giada De Laurentis recipe from food network, it's very nice.  If you don't use broth, then salt the water well when boiling it.  I find it does take out some of the bitterness, or adds a savory flavor.  But I like the bitterness also.  My family doesn't love it, but they will eat it.  Also, can you have any type of sausage, cause if you cook it along with some sausage, it is very nice (italian style) also.  Keep trying different recipes until you find one that helps that bitterness be more acceptable.

Paula, thanks, that actually sounds pretty good. Yes I can have turkey sausage and will try it.

PS Joe, I hope you are feeling better soon