Broccoli Rabe with Sesame and Soy

This recipe was delicious.  I didn't use rabe since my local convenience store only carries canned peas. I also didn't have sesame oil so used velveeta cheese.  We ate it over a week-old box of Kraft mac n'cheese and it was amazing. Will make again.Seriously- if you love rabe, these ingredients in the amounts given do absolutely nothing for this wonderful vegetable. Rabe is in the mustard family and more closely relatied to turnips than broccoli.  Although I was hopeful to try a different preparation than the usual italian one I use (sauteeing with garlic, olive oil, hot peppers, and sometimes adding olives or crisped mushrooms), this recipe did not have enough flavors to complement either the rabe or transform it into something special.I tried it exactly as written, and was unimpressed, so I did end up adding more sesame oil and actually made a kind of paste with tahini, which took it out of the realm of "cooking light" and also out of the realm of trying to feature it as a star. I can't imagine that this recipe would do anything to convert anyone to rabe.  I do see how it might be a good idea with broccoli, as some reviewers have pointed out.  But they are not similar vegetables. Don't waste your rabe!

This is delicious. I used regular broccoli that I had on hand and it was still fantastic. This will be a staple for weeknight meals for sure.

Looking for a way to use up some broccoli and this looked interesting. Very easy and we all thought the flavor was really good. Will definitely try this again. Might look for the rabe but plain old broccoli works too.

The family was leery of broccoli rabe, but this had such fantastic flavor- delicious! Very asian. We loved it and my veggie haters were actually sad that the rabe cooks down to such a small amount!