Broccoli Raab is somewhat bitter. When you prepare it, think of it as you would a leafy green. You can eat just about the whole plant.
Rinse well. If you're using garden-fresh broccoli raab, make it salt water. Unless your grower has sprayed poisonous chemicals all over it, there's a reasonable chance you might find a well-disguised critter hiding in the brush. No matter. Just wash well & they'll float out.
Trim off the very bottom and chop the rest up. To reduce bitterness, boil a small amount of water in a saucepan and toss in the raab for 2 or 3 minutes to blanch, then drain in a colander. From there, you may wish to stir-fry your raab in some olive oil and garlic.
Broccoli Raab — Try this: If you're trying broccoli raab for the first time, take my advice and put it in something, rather than serving it up straight. For example, you might want to toss the blanched and stir-fried raab we just mentioned with some cooked pasta and a little grated cheese.
Try this: Saute blanched broccoli raab with sliced sweet Italian sausage and some minced garlic. Serve over buttered noodles & top with shredded parmesan cheese.
Try this: Add some chopped, blanced broccoli raab to potato or vegetable soup, or to your favorite casserole or stew. The first time I tried cooking broccoli, I mixed it into a chicken / noodle / cream sauce casserole. Oh yum! The flavors played off one another beautifully!