In culinary writer Ruth Reichl's book
My Kitchen Year, she writes about trudging out to buy some broccoli rabe one freezing winter day when she was feeling particularly sullen; the vegetable's acerbic raw taste seemed to suit her gloomy mood. Yet, as she lifted the greens from a pot of salted boiling water, drained them and sautéed them with oil and garlic, the fragrance turned mellow and inviting, a complete 180 from the former sharp and pungent taste. She piled the greens onto grilled bread and topped them with Parmesan. Reassured, she dug in.
Get the recipe: Broccoli-Rabe Bruschetta
