SAUTEED BROCCOLI RABE
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli rabe and set aside.
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.
SAUTEED BROCCOLI RABE
Steps:
- Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool remove from the ice water and let dry. It can be used right away or held for future use.
- Coat a large saute pan with olive oil. Add the smashed garlic and crushed red pepper and bring to medium heat. Once the garlic is brown and aromatic, remove it from the pan and discard. It has fulfilled its garlic destiny. Add the broccoli rabe and toss around in the oil to heat up and season. Remember the broccoli is already cooked. Add more oil, if needed and season with salt if needed (it probably will).
MARIA'S BROCCOLI RABE
This is a nice side dish served with baked chicken or fish. Virtually not fattening and very healthy for you.
Provided by Maria
Categories Side Dish Vegetables Broccoli
Time 40m
Yield 4
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 191.7 calories, Carbohydrate 5.6 g, Cholesterol 1.1 mg, Fat 17.2 g, Fiber 3.1 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 52.6 mg, Sugar 1.4 g
BROCCOLI RABE WITH GARLIC
I confess, I have an addiction to broccoli rabe. I love the bitter flavor of this delicious green vegetable. I have always believed that bitter is such an important, yet under rated flavor in our culture. http://www.elanaspantry.com/broccoli-rabe-with-garlic/
Provided by Elanas Pantry
Categories Vegetable
Time 10m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet.
- Add garlic to skillet and cook over medium heat until lightly browned, a few minutes.
- Add broccoli rabe to skillet, and cook until wilted.
- Sprinkle with salt and pepper.
- Transfer to a bowl and serve.
Nutrition Facts : Calories 71.2, Fat 6.8, SaturatedFat 0.9, Sodium 146.8, Carbohydrate 2.6, Fiber 0.2, Sugar 0.1, Protein 0.5
STEAMED BROCCOLI RABE
A light, simple preparation of Broccoli Rabe. From what I understand the correct pronunciation is Broccoli Rah-Pay. Well, who cares, it delicious.
Provided by threeovens
Categories Greens
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Trim broccoli by cutting off the bottom of the stalks. Rinse well and drain allowing water droplets to remain on broccoli.
- Heat oil in a heavy skillet. Add garlic and red pepper flakes. Add broccoli rabe and stir until the leaves start to wilt. Season with salt and pepper. Cover skillet and let cook 3 to 5 minutes, turning occasionally.
BROCCOLI RABE
Cooking this stronger version of broccoli properly will ease much of its natural bitterness and yield an unusual and satisfying flavor. Try serving it with grilled Italian sausages and crusty bread.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Trim the ends from the broccoli rabe and cut the remaining stalks crosswise into 3/4-inch pieces at the floret end and thinly at the stem end. Float in a bowl of cold water, drain, and repeat.
- In a large pot with a tight-fitting lid, combine the chicken stock and red pepper flakes and bring to a boil. Add salt to taste -- some canned broth is saltier than others. Add the broccoli rabe to the pot and cover. Reduce the heat to low and simmer for 10 minutes. Serve in bowls topped with drizzled olive oil.
SICILIAN-STYLE BROCCOLI RABE
This is the way broccoli rabe was meant to be cooked. This goes great with a nice steak or fish. Serve with crusty Italian bread and some good vino. The best part is dipping the crusty bread in those juices. Buon appetito!
Provided by iMakeItRainInTheKitchen
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Cut thick, lower stems off broccoli rabe and peel. Reserve florets and leaves.
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, garlic, and red pepper flakes; saute until fragrant, about 45 seconds. Add stems; saute until coated with oil, about 45 seconds. Pour in water; continue cooking until stems are mostly tender, 3 to 4 minutes. Stir in florets, leaves, and salt. Cover skillet and cook until tender, about 5 minutes.
- Transfer broccoli rabe and its juices to a serving bowl. Top with remaining 1 tablespoon olive oil.
Nutrition Facts : Calories 78.1 calories, Carbohydrate 3 g, Fat 6.8 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 137.3 mg, Sugar 0.7 g
SHRIMP AND BROCCOLI RABE
Make and share this Shrimp and Broccoli Rabe recipe from Food.com.
Provided by Cookaholic Girl
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fill a large saucepan two-thirds full with water and bring to a boil; add broccoli rabe, return to a boil, and cook until bright green but still firm, 3-5 minutes. Drain well in a colander.
- Wipe out saucepan. Add oil and heat over medium-high heat. Add garlic and cook, stirring, until it just begins to color, about 30 seconds. Add broth, salt, and red pepper flakes; bring to a boil. Cook until reduced by half, about 4 minutes. Add shrimp and cook until shrimp just begin to curl. Add broccoli rabe and beans, and cook until eated through, 1-3 minutes. Season to taste with salt.
Nutrition Facts : Calories 271.5, Fat 6.8, SaturatedFat 1.2, Cholesterol 258.4, Sodium 417.6, Carbohydrate 11.8, Fiber 2.2, Sugar 0.2, Protein 39.2
SHELLS WITH BROCCOLI RABE & PANCETTA
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 to 5 servings
Number Of Ingredients 9
Steps:
- Bring a large (11 by 5 1/2-inch) pot of water to a boil and add 1 tablespoon salt. Remove and discard the bottom third of the broccoli rabe and slice the rest crosswise in 2-inch pieces. When the water boils, cook the broccoli rabe for 2 to 3 minutes, until just tender. With a wire skimmer or tongs, lift the broccoli rabe (don't drain the pot!) into a large bowl and set aside. Bring the water back to a boil, add the shells, and cook al dente according to the directions on the package. Reserve 1 cup of the cooking liquid, drain the pasta, and set aside.
- Meanwhile, heat 2 tablespoons olive oil in a large (12-inch) sauté pan, add the pancetta, and cook over medium heat for 8 minutes, stirring occasionally, until the pancetta is browned. Add the garlic and cook for one minute. Add the broccoli rabe and red pepper flakes and toss well. Add the cooked shells, 1 teaspoon salt, and 1 teaspoon black pepper and toss. Cook over medium heat for a few minutes, until all the ingredients are heated through, adding enough of the reserved cooking water so the pasta isn't dry. Serve hot in large shallow bowls with a large dollop of ricotta and drizzled with olive oil, and with grated Parmesan on the side.
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 EGGS
Also known as Broccoli Raab or Rappini. Any way us spell it, it's my favorite veggie! Use sweet or hot sausage in this dish.
Provided by Antifreesz
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash,cut into 2 inch pieces and blanch broccoli rabe in boiling water.
- Drain.
- Remove casings from sausage and cut into small pieces and cook till done.
- Add mushrooms and garlic saute until lighty brownd.
- Add broccoli rabe and cook for 2 minutes.
- Beat eggs and add to pan.
- Cook over medium/high heat till eggs are done.
- Sprinkle cheese over and serve.
Nutrition Facts : Calories 563.8, Fat 42.4, SaturatedFat 16.1, Cholesterol 298.3, Sodium 1618.7, Carbohydrate 8.4, Fiber 0.7, Sugar 2.6, Protein 36.1
BROCCOLI RABE PASTA WITH GOLDEN GARLIC
Provided by Kemp Minifie
Categories Garlic Pasta Broccoli Rabe
Yield Makes 3 to 4 servings
Number Of Ingredients 6
Steps:
- Bring a 6- to 8-quart pasta pot of water to a rolling boil and season generously with salt.
- Meanwhile, peel the garlic cloves, leaving them whole, then cut them lengthwise into thin slices. Cook the garlic slices in the olive oil in a heavy skillet over medium heat, stirring occasionally, until the oil bubbles, then reduce the heat to medium-low and cook the garlic slowly, stirring occasionally, until pale golden, 5 to 6 minutes. Stir in the red pepper and remove the pan from the heat (the garlic will continue to cook in the residual heat).
- Add the pasta to the boiling salted water and cook it, stirring once or twice in the beginning, according to the package instructions. About 4 to 5 minutes before the pasta is done (depending on how tender your broccoli rabe is), stir in the broccoli rabe and continue to boil the mixture, uncovered, until the pasta is al dente and the broccoli rabe is tender.
- Drain the pasta mixture in a colander and transfer it to a large serving bowl. Spoon the garlic/oil mixture over the pasta and drizzle it with additional olive oil to taste.
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- Broccoli Rabe with Chickpeas and Ricotta. Meatless Monday is looking pretty damn tasty with this trio of creamy, bitter and starchy ingredients. Pair it with seared Italian sausage or chicken.
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- Baked Pasta With Sausage and Broccoli Rabe. This weeknight-friendly pasta uses one skillet, one pot, and plenty of cheese. View Recipe.
- Braised Broccoli Rabe with Aleppo Oil and Feta. Also known as the “cooked to hell” method, this braise renders the greens meltingly tender. If you can’t find Aleppo, use 1½ tsp.
- Broccoli Rabe and Provolone Grinders. Lots of oozy cheese and garlic make these vegetarian heros hearty enough to satisfy the most ardent carnivore. View Recipe.
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12 BEST BROCCOLI RABE SUBSTITUTIONS - SUBSTITUTE COOKING
From substitutecooking.com
- Mustard greens. You can easily replace Broccoli Rabe with Mustard Greens. This is especially true if you are making pasta or sauteing with vegetables. Mustard greens belong to the cruciferous family and are described to be peppery.
- Turnip greens. If you have no Broccoli Rabe, then Turnip Greens is the next option that we would recommend. The spicy flavored turnip greens are a good replacement for most recipes.
- Collard greens. Collard greens are another way to replace broccoli rabe in your cooking. They come from the cabbage family and have a tough stem which is usually removed.
ORECCHIETTE WITH BROCCOLI RABE RECIPE | FOOD & WINE
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- In a large pot of salted boiling water, cook the broccoli rabe until just tender, about 6 minutes. Using tongs, transfer the broccoli rabe to a work surface and let cool slightly, then coarsely chop.
- Add the pasta to the boiling water and cook until al dente. Drain the pasta, reserving 1 cup of the cooking water.
- In the same pot, heat the olive oil. Add the garlic, crushed red pepper and anchovies and cook until fragrant, about 2 minutes. Add the chopped broccoli rabe, pasta and reserved cooking water, season with salt and black pepper and cook, stirring, until hot, about 2 minutes. Serve right away.
BROCCOLI RABE WITH SAUSAGE RECIPE - GABE THOMPSON | FOOD ...
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- In a pot of salted boiling water, cook the broccoli rabe until nearly tender, 4 minutes. Drain and cool under cold water. Squeeze and pat dry, then chop.
- In a skillet, heat 1 tablespoon of the oil. Add the sausage and cook over moderately high heat, breaking it up into small pieces, until browned. Add 3 more tablespoons of oil, the garlic and red pepper to the skillet and cook for 1 minute. Add the broccoli rabe and cook, stirring, until tender, 3 minutes. Season with salt. Add the lemon juice and toss. Serve with pecorino.
HOW TO COOK BROCCOLI RABE - ITALIAN STYLE - CLEAN CUISINE
From cleancuisine.com
- Heat 2 tablespoons of the oil in a large heavy skillet over medium heat; add the chopped garlic and sauté briefly, 30-45 seconds.
- Add the broccoli rabe, toss to coat in the oil and garlic and reduce the heat to medium. Cook, stirring occasionally, until broccoli wilts. After 3 minutes, add the remaining tablespoon of oil along with 1 tablespoon of water and salt and crushed red pepper to taste. Add an additional tablespoon of water ever 3 minutes or so, stirring each time. Cook broccoli rabe for about 20 minutes total or until it is very, very wilted. Adjust seasoning and serve.
SAUTéED BROCCOLI RABE RECIPE - LOVE AND LEMONS
From loveandlemons.com
- Trim ½ inch off the ends of the broccoli rabe. Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccoli rabe into the boiling water and blanch for 2 minutes. Remove and immerse in the ice water long enough to cool, about 15 seconds. Drain and place on paper towels to dry. (If using in this pasta recipe, stop here and continue with that recipe’s instructions.)
- Heat the oil in a large skillet over medium heat. Stir in the garlic and cook for 30 seconds, then stir in the red pepper flakes. Add the broccoli rabe and sauté, shaking the pan and gently tossing so that it cooks evenly, until tender, especially the stems, for 3 to 5 minutes. Remove from the pan and drain off any excess liquid. Season with salt and pepper to taste, and serve as a side dish with a squeeze of lemon.
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