<h3>How to Blanch 1 Bunch of Broccoli Rabe </h3>
1. Fill a pot with enough water to cover the broccoli rabe and bring to a rolling boil. <br>
2. Trim and wash broccoli rabe. <br>
3. Add kosher salt to the boiling water. To keep broccoli rabe’s characteristic mustardy kick, blanch the broccoli rabe for no more than ten seconds; drain at once, plunge into ice water to arrest cooking; drain again. <br>
<strong>COOK’S TIP: </strong> For a mellower flavor and tender texture, cook the broccoli rabe for 2-4 minutes, depending on your “kick” and “crunch” preference.