-pound bunch broccoli rabe, trimmed
Kosher salt and ground black pepper
01In a large pot, bring 4 quarts water to a boil. In a large bowl, combine 3 quarts water, 2 tablespoons kosher salt and 1 quart ice and stir until the salt dissolves. Add 2 tablespoons salt and the broccoli rabe to the boiling water and cook until the rabe is bright green and crisp-tender, about 40 seconds. Using tongs, immediately transfer to the ice water. Let stand for 30 seconds, then remove from the ice water, throughly pat dry and cut crosswise into 1-inch pieces. Set aside.
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