Photo: Mikkel Vang

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A Reminder of How Bitterness Can Be Transformed
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