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Chefs often rein in broccoli rabe’s assertive character by blanching it in boiling water, then briefly sautéing it in a hot skillet. Seattle cook, author and urban farmer Amy Pennington convinced us to skip the tried-and-true approach and roast our rabe instead. Twenty minutes in the hot oven softens the stalks and chars and crisps the leaves, lending the rabe an eye-opening combination of flavors and textures. For the accompanying quinoa salad, Pennington gives home cooks free license to vary the dressing’s spices and herbs but recommends keeping the honey-lime base. This sweet-sour combination is a real palate pleaser that nicely complements the broccoli rabe.
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