ROASTED BROCCOLI RABE
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Toss the broccoli rabe, tomatoes and shallots in enough olive oil to thoroughly coat. Sprinkle with some salt and pepper. Spread the vegetables onto 2 large baking sheets (avoid crowding the sheets). Roast until the tomatoes have burst and the broccoli rabe is browned around the edges and cooked through, about 25 minutes. Transfer to a platter or large bowl to serve.
BROCCOLI RABE WITH GARLIC
Provided by Ina Garten
Time 25m
Yield 4 to 5 servings
Number Of Ingredients 6
Steps:
- Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.
BROCCOLI RABE WITH GARLIC AND ALMONDS
Boiling the broccoli rabe beforehand reduces its bitterness. Toss in the pan with sauteed garlic and almonds to reheat.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Working in batches, add broccoli rabe to water and cook until water returns to a boil. With a slotted spoon, transfer to a colander to drain. In a large skillet, heat oil over medium. Add garlic and almonds; cook just until beginning to turn golden, about 5 minutes. Add broccoli rabe and toss to combine. Season to taste with salt and pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 84 g, Fat 5 g, Protein 4 g
BROCCOLI RABE SALAD WITH ROASTED-GARLIC VINAIGRETTE
Provided by Molly O'Neill
Categories salads and dressings
Time 15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Salt the water, add the broccoli rabe and blanch until just tender, about 8 minutes. Drain and refresh under cold running water. Drain well.
- In a large bowl, whisk together garlic and lemon juice. Slowly whisk in olive oil. Whisk in salt, pepper and cayenne. Add broccoli rabe and toss to coat with dressing. Taste and adjust seasoning. Serve at room temperature.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 476 milligrams, Sugar 1 gram
BROCCOLI RABE SALAD WITH CHILI-SOY VINAIGRETTE
Provided by Molly O'Neill
Categories salads and dressings, side dish
Time 15m
Yield Four servings
Number Of Ingredients 7
Steps:
- Cut the leaves off the broccoli rabe stalks and reserve for another use. Trim the heavy ends and any rough spots from the stalks and cut them in half lengthwise.
- Bring a large pot of lightly salted water to a boil. Add the broccoli rabe stalks and blanch until crisp-tender, about 2 minutes. Drain and refresh under cold running water. Drain.
- Whisk together the soy, vinegar, garlic, jalapenos and ginger. Toss the broccoli rabe with the dressing and divide among 4 plates. Sprinkle the sesame seeds over the top and serve immediately.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 13 grams, Protein 16 grams, SaturatedFat 0 grams, Sodium 1026 milligrams, Sugar 2 grams
STEAMED BROCCOLI RABE WITH GARLIC
Categories Garlic Side Steam Vegetarian Quick & Easy Healthy Vegan Broccoli Rabe Gourmet
Number Of Ingredients 4
Steps:
- In a 12-inch skillet bring water and soy sauce with garlic to a boil. Add broccoli rabe and cook, covered, over moderately high heat 2 minutes. Remove cover and cook until water is evaporated and broccoli rabe is tender. Season broccoli rabe with salt.
BROCCOLI SALAD WITH FRESH HERB VINAIGRETTE
I created this salad for Thanksgiving 2009 with a dressing based on a recipe I already had. This is a make-ahead salad. You can certainly change up some of the vegetables here. The possible addition of asparagus or tomato is intriguing. The marinated mushrooms had an especially wonderful taste and I wouldn't leave them out for anything. But you do what you like!
Provided by Choppin_Broccoli
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place prepared broccoli in bowl or pan and pour enough boiling water over it to almost cover. When broccoli turns bright green, drain and rinse in cold water. Set aside to drain.
- Prepare all other vegetables and place in medium bowl. Add broccoli. Reserve cheese for serving.
- In blender, put the vinegar, garlic, herbs and seasonings. Blend until smooth.
- Add oil and blend quickly.
- Pour over vegetables and stir. Cover and refrigerate. Stir again in about an hour.
- Store overnight to serve the next day. Take out of refrigerator about 1/2 hour before serving, adding the shaved cheese. Stir and serve.
Nutrition Facts : Calories 295.2, Fat 29.4, SaturatedFat 5, Cholesterol 7.5, Sodium 65.6, Carbohydrate 5.7, Fiber 1.2, Sugar 2.3, Protein 4.4
SAUTEED BROCCOLI RABE WITH PARMESAN & GARLIC
Make and share this Sauteed Broccoli Rabe With Parmesan & Garlic recipe from Food.com.
Provided by Cook4_6
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.
- In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. Dust with parmesan cheese, if desired.
Nutrition Facts : Calories 180.7, Fat 17.8, SaturatedFat 2.6, Cholesterol 1.1, Sodium 57, Carbohydrate 3.5, Fiber 3.1, Sugar 0.5, Protein 4.1
ROASTED GARLIC VINAIGRETTE
Our Test Kitchen came up with this full-flavored vinaigrette. Roasted garlic is blended with Italian seasoning, Dijon mustard, tarragon vinegar and lemon juice in the zesty dressing. Try it drizzled over crisp greens or cherry tomatoes.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 3/4 cup.
Number Of Ingredients 10
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Squeeze softened garlic into a blender. Add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining oil; cover and process until smooth. Store in the refrigerator.
Nutrition Facts :
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