broccoli rabe. I'm putting it in a lasagna. After blanching it do I coarsely chop it all? I don't understand how to prep it.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Yes, blanch it for two minutes in boiling water, starting the time as soon as you put the rage into the pot. Then plunge into ice water to stop cooking. Regarding chopping it, you can do it before or after blanching.
I would chop it into at least bite size pieces for easy cutting/serving. Smaller sized pieces would be OK too but if I were eating broccoli rabe I might like to see and taste variation between the leaves and the florets. If the florets are big slice them in half lengthwise before chopping.
Like overnight, but easier.
Even Easier "Overnight" Oats
What Your Clutter is Trying to Tell You
Go On, Spread Out
Japanese-Style Scrambled Eggs
Your #1 Loves