Steamed Broccoli Rabe Recipes

Steps:

• Trim the tough stalk from the broccoli rabe and cut the leaves coarsely into pieces one to two inches long.
• Heat the water in a steamer and place the broccoli rabe in the top half. Steam for five to seven minutes or until tender. Season with the salt and pepper and sprinkle with oil. Serve immediately.

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, lightly season with salt if using.

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.

Steps:

• Heat a large saute pan over medium-high heat. Add the olive oil and the garlic cloves and cook for 3 to 4 minutes, to flavor the oil. Carefully remove the garlic using a slotted spoon, and reserve. Add the broccoli rabe to the pan in batches; it will crowd the pan at first but will wilt quickly. Season with salt and pepper. Slice the reserved garlic.
• When the broccoli rabe has wilted, about 3 minutes, add the shallot, the sliced garlic, and the pepper flakes. Continue cooking until the shallot has softened and the broccoli rabe is cooked through but still has some bite, another 2 minutes. Serve with a squeeze of lemon.

Steps:

• In a large steamer set over boiling water steam broccoli rabe, covered, until tender, about 5 minutes, and transfer to a platter. In a small skillet heat oil with red pepper flakes over moderate heat until hot but not smoking and drizzle over broccoli rabe. Gently toss broccoli rabe and season with salt. Serve broccoli rabe warm or at room temperature.

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.

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).

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.

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.

Steps:

• In a 5-quart saucepan with a tight-fitting lid, combine 1 can (14.5 ounces) reduced-sodium chicken broth, 1 cup water, and 1/4 to 1/2 teaspoon red-pepper flakes. Bring to a boil.
• Add 3 pounds broccoli rabe, trimmed and chopped into 1-inch pieces. Reduce heat to medium-high. Cover, and cook until wilted, about 4 to 6 minutes. Season with coarse salt and ground pepper. Serve immediately (use a slotted spoon, leaving liquid behind in pan), with more red-pepper flakes on the side, if desired.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
• Mix steamed broccoli, bacon, butter, salt, and pepper together in a bowl.