BROCCOLI RABE WITH PAPRIKA POTATOES
Broccoli rabe pairs well with the warmth and depth of smoked paprika. Cooking the pepper in oil activates its flavor-but don't let it go too long or it will become bitter. If you have a lemon on hand, grate a little zest right into the pan before the final toss.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Fill a 12-inch high-sided skillet with 2 inches of water, cover and bring to a boil. Trim 1/4 inch from the stem ends of the broccoli rabe (as they can be dried out) and discard.
- Add 1 tablespoon salt and the trimmed broccoli rabe to the boiling water. Boil until the stems are tender when pierced with a knife, 4 to 5 minutes. Remove with tongs to a colander to drain. When cool enough to handle, press out as much excess water as possible from the broccoli rabe, and then chop into 1- to 2-inch pieces. Reserve 1/2 cup of the cooking water.
- Quarter the potatoes and slice the garlic into thin slivers.
- Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the potatoes, cut-side down, and cook until browned, about 4 minutes. Turn with tongs or a slotted spoon to the other cut side and cook until browned, 3 to 4 minutes more.
- Lower the heat to medium, add the garlic and stir until it softens a bit, about 1 minute. Stir in the paprika until the potatoes are coated, about 30 seconds more. Season with 1/2 teaspoon salt and a few grinds of pepper. Add the reserved cooking water and bring to a gentle simmer. Cover and cook the potatoes until tender when pierced with a knife, about 5 more minutes. If there is still a lot of water in the skillet, uncover, increase the heat and reduce until only 2 to 3 tablespoons remain, enough to coat the broccoli rabe. Add the chopped broccoli rabe to the skillet and toss to coat. Drizzle with a generous amount of olive oil and serve.
Nutrition Facts : Calories 186 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 177 milligrams, Carbohydrate 19 grams, Fiber 5 grams, Protein 6 grams, Sugar 1 grams
OLIVE OIL-BRAISED CHICKPEAS AND BROCCOLI RABE
Braising in a pool of olive oil can turn tough ingredients creamy and luxurious without any of your attention. Canned chickpeas turn buttery-soft, and broccoli rabe's bitterness succumbs to an oil seasoned with garlic, rosemary, chile and fennel seeds. Speaking of that oil, it's as much a reason to braise as the silky chickpeas and rabe themselves. Soak it all up with crusty bread, or ladle it over pasta, yogurt, feta or mozzarella. The underpinnings of this recipe - chickpeas, vegetables, olive oil and seasonings - also make it great to riff on. Consider simmering chickpeas and olive oil with carrots, harissa and black olives; cherry tomatoes, thyme and lemon slices; or potatoes, shallots and cumin seeds.
Provided by Ali Slagle
Categories dinner, for two, weekday, weeknight, beans, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees. In a large ovenproof skillet or Dutch oven over medium heat, combine the oil, garlic, rosemary, fennel seeds and chile flakes. Cook until the mixture is fragrant and the garlic is golden, 3 to 5 minutes.
- Turn off the heat, then add the rabe and toss until coated in oil. Scatter the chickpeas around the rabe and stir to coat in oil. Season generously with salt and pepper.
- Cover with a lid or foil and bake for about 40 minutes, until the chickpeas are soft and crispy in parts and the broccoli rabe is tender, but the stems are not mushy.
- Let cool slightly. Before serving, remove the rosemary and season to taste with salt and pepper. Serve with crusty bread for mopping up the seasoned oil.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 47 grams, Carbohydrate 30 grams, Fat 58 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 654 milligrams, Sugar 5 grams
ROASTED BROCCOLI RABE
If you've never roasted broccoli rabe, this recipe will be a revelation. The high heat renders the stems and florets tender while the leaves crisp around the edges, like kale chips but with a spicy broccoli bite. Make sure not to crowd the pan or everything will steam rather than roast. This recipe will also work with regular broccoli. Cut the head up into bite-sized pieces and add 5 to 10 minutes to the cooking time.
Provided by Melissa Clark
Categories dinner, quick, side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees. Toss broccoli rabe with olive oil, salt and red pepper flakes. Toss garlic cloves into rabe and spread on a sheet pan.
- Roast rabe for about 10 minutes. It's done when the stems are tender and the leaves are crisp at the edges.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 183 milligrams, Sugar 0 grams
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.
More about "potatoes and broccoli rabe baked with seasoned oil recipes"
POTATOES AND BROCCOLI RABE BAKED WITH SEASONED OIL
From diningandcooking.com
LEMON DIJON ROASTED POTATOES AND BROCCOLI - MAEBELLS
From maebells.com
OVEN ROASTED POTATOES {EASY AND CRISPY!} – …
From wellplated.com
SAUTéED BROCCOLI RABE WITH POTATOES RECIPE - LEITE'S …
From leitesculinaria.com
PERFECT ROASTED POTATOES RECIPE - COOKIE AND KATE
From cookieandkate.com
SWEET POTATO & BROCCOLI RABE SHEET PAN DINNER | THE …
From thefirstmess.com
LEMONY ROASTED POTATOES & BROCCOLI RABE - COOKIE AND KATE
From cookieandkate.com
5/5 (11)Total Time 45 minsCategory Side DishCalories 255 per serving
ROASTED POTATOES AND BROCCOLI • DISHING DELISH
From dishingdelish.com
PARMESAN ROASTED POTATOES AND BROCCOLI - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
CREAMY BROCCOLI POTATO CASSEROLE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
GARLIC PARMESAN BROCCOLI AND POTATOES IN FOIL - DAMN DELICIOUS
From damndelicious.net
SIMPLE ROASTED BROCCOLI AND POTATOES (ONE PAN) - EATS BY APRIL
From eatsbyapril.com
RECIPETIN EATS’ JACKET POTATO WITH BROCCOLI CHEESE FILLING, RECIPETIN ...
From smh.com.au
ROASTED BROCCOLI AND POTATOES WITH PARMESAN - THE PICKY EATER
From pickyeaterblog.com
ROASTED POTATOES AND BROCCOLI - PINCH AND SWIRL
From pinchandswirl.com
ROASTED POTATOES AND BROCCOLI {VEGAN + GLUTEN-FREE}
From worldofvegan.com
BROCCOLI RABE, POTATO AND ROSEMARY PIZZA RECIPE ON FOOD52
From food52.com
PERFECTLY ROASTED BROCCOLI & SWEET POTATOES - EAT YOURSELF SKINNY
From eatyourselfskinny.com
BROCCOLI RABE WITH POTATOES | ITALIAN FOOD FOREVER
From italianfoodforever.com
OVEN-ROASTED BROCCOLI RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
POTATOES AND BROCCOLI RABE BAKED WITH SEASONED OIL RECIPE
From cooking.nytimes.cf
You'll also love