ITALIAN-STYLE BROCCOLI RABE
Garlic, lemon, and the nutty bitterness of broccoli rabe are a wonderful combination. I'm deathly allergic to tree nuts, but this Italian side dish smelled so good the first time I encountered it, I called my doctor the next day to find out if pine nuts are actually nuts. He didn't know. I went back and ate it anyway. Turns out pine nuts are seeds, by the way.
Provided by Brian Genest
Categories Side Dish Vegetables
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor; blend into a paste.
- Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to "wring out" any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers; marinate for 30 minutes.
- Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.
- Transfer to a plate, top with pine nuts, and drizzle with lemon juice.
Nutrition Facts : Calories 269 calories, Carbohydrate 8.1 g, Cholesterol 0.4 mg, Fat 24.6 g, Fiber 3.8 g, Protein 7 g, SaturatedFat 3.5 g, Sodium 332.4 mg, Sugar 1.7 g
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.
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.
GNOCCHI WITH SAUSAGE & BROCCOLI RABE
I have always been a lover of broccoli rabe, having eaten it at my Italian grandmother's house since early childhood. However, I have never really been a sausage fan. Having seen the two ingredients on Italian restaurant menus for quite some time now, I decided to give it a try, and I'm so glad I did. The combination really is very flavorful.
Provided by JackieOhNo
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook gnocchi according to package directions, adding broccoli rabe during the last 5 minutes of cooking time; drain, reserving 1/4 cup cooking water.
- Meanwhile, in large deep nonstick skillet over medium heat, cook sausage, stirring, until browned, about 10 minutes. Over medium heat, add olives, wine, garlic and pepper. Cook, stirring often, until wine is slightly reduced, 5-7 minutes.
- Add gnocchi mixture; cook, stirring, 3 minutes; stir in reserved cooking water and 3/4 cup cheese until combined. Serve sprinkled with remaining 1/4 cup cheese.
Nutrition Facts : Calories 366.9, Fat 26, SaturatedFat 10.2, Cholesterol 57.8, Sodium 1206.3, Carbohydrate 7.8, Fiber 3.2, Sugar 1.3, Protein 24.6
ITALIAN-STYLE BROCCOLI
With just a handful of ingredients, this side comes together in a jiffy. Coupled with the ravioli, it's a menu that might just make you fall in love, Italian-style! -Phyllis Schmalz, Kansas City, KS
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute onion in oil for 2-3 minutes or until onion is tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until broccoli is crisp-tender.
Nutrition Facts : Calories 114 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 341mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 5g fiber), Protein 5g protein.
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
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