My typical way to cook broccoli rabe is to saute it in olive oil, garlic and red pepper flakes for a few minutes and then eat it just above room temp. While I don't mind the bitter taste others do. I had it out and sometimes it's not bitter at all other times it is similar. Is there a technique to reducing the bitterness?
Broccoli rabe are hard to grow without turning bitter, and this is why in general they are not that popular
Like most vegetables you can reduce bitterness by soaking or cooking in milk, or by adding a small amount of lime (Calcium hydroxide) to the blanching/cooking water