Thoughts on broccoli rabe? Go-to recipes? I'm thinking about

My go-to is the classic Chinese preparation with garlic, chili flakes, soy sauce, and sesame oil.

>>9028443
That's basically what I usually go with (I often add ginger), but I wanted to try something different this time.

>>9028429
I only know what I learned from Italian American old ladies:
- saute in olive oil, garlic, salt and red pepper flakes, the cover and cook over low heat until soft
-same as above but add cooked cannellini beans at the end
-use first option to dress cooked pasta along with some fried sliced Italian sausage, garnish with black pepper and a little grated cheese

In Philly they put it in porchetta hoagies.

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>>9028501
Hot roast pork sandwiches in Philly with extra sharp provolone and fried long hots.

>>9028539
They're better than the more famous cheesesteaks, to be sure.

>>9028501
>>9028539

Thanks, I just made this, with tomatoes and without the sausage. It's delicious with the rolls I made two days ago.

>>9028539
What are long hots?

>>9028644
long hot peppers

>>9028658
What kind of peppers? That's a really broad word

>>9028675
You know, I really couldn't tell you what they are. I've looked it up online but there seems to be debate about what the actual kind of pepper they are. Around here they literally sell them as "Italian long hots".

>>9028675
they're literally called "italian long hot peppers"
https://www.pepperscale.com/italian-long-hot-peppers/

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>>9028675
They call them finger hots near me. They look like the peppers on the left in pic related. They range in heat from mild as Cubanelles (Italian Frying Peppers) to almost as hot as Serranos. So how hot the one you get can be a total dice roll. Usually it's only slightly hot, but sometimes it can be a fucking ordeal.