17 BEST WAYS TO COOK BROCCOLI RABE
If you need quick and easy broccoli rabe recipes, look no further. Thanks to this roundup, you can enjoy a recipe with rapini every night of the week.
Provided by Jessica Dabu
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious broccoli rabe recipe in 30 minutes or less!
Nutrition Facts :
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.
SAUTEED BROCCOLI RABE WITH GARLIC
Peppery broccoli rabe is blanched before going into a hot skillet with a liberal amount of garlic. Lemon wedges and red-pepper flakes complete the quick side dish. It's also delicious tucked into our Italian Pressed Picnic Sandwich.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Blanch broccoli rabe in a pot of salted boiling water until bright green, about 30 seconds. Drain well; let cool on a rimmed baking sheet.
- In a large skillet over medium-high heat, cook garlic in oil until golden, 2 to 3 minutes. Add broccoli rabe, season with salt and pepper, and cook, stirring occasionally, until just heated through. Serve with lemon wedges and red-pepper flakes.
- Remove garlic from oil, and set aside. Place pan back over medium heat. When the oil is hot, add broccoli rabe. Cook, turning occasionally, until heated through, about 4 minutes. Return garlic to pan. Season with salt, pepper, and red-pepper flakes, if using. Serve.
BROCCOLI RABE WITH ROASTED TOMATOES
Chef Scott Frantangelo roasts tomatoes to intensify their flavor -- it's a good way to use them out of season.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Drizzle 6 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Add whole garlic, thyme, and tomatoes, cut sides down. Bake until tomato skins blister, about 25 minutes. Remove from oven; peel off tomato skins. Lower oven to 325 degrees. Return tomatoes to oven; bake for 30 minutes. Let cool on pan. Discard garlic and thyme.
- Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add broccoli rabe in 2 batches to boiling water; blanch for 20 seconds. Transfer to ice water. Drain and chop roughly.
- Heat 4 tablespoons oil in a large saute pan over medium heat. Add sliced garlic; saute until lightly golden, about 4 minutes. Add broccoli rabe and stock. Stir in red pepper flakes. Season with salt. Add tomatoes and their juices and cook over medium heat, simmering until broccoli is tender. Season again.
BROCCOLI RABE WITH GARLIC, TOMATOES, AND RED PEPPER
I found the base for this recipe in cooking light in an ad. I'm a broccoli rabe fan and wanted to share this delicious and spicy side dish. Please adjust all ingredients to your family's tastes!
Provided by RedVinoGirl
Categories Vegetable
Time 20m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 5
Steps:
- Bring 2 quarts of water to a boil. Place broccoli rabe in boiling water and cook for about 2 minutes.
- Drain. Place in ice water to cool.
- Squeeze liquid from broccoli rabe and set aside.
- Heat oil in skillet over medium heat and add garlic. Saute' for 1 minute or until lightly browned.
- Add broccoli rabe, tomatoes, and pepper. Cook 3 minutes or until tender.
Nutrition Facts : Calories 122.2, Fat 8, SaturatedFat 1.1, Sodium 79, Carbohydrate 9.3, Fiber 6.6, Sugar 0.8, Protein 7.7
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 TOMATOES
Steps:
- Cut off and discard any tough stems from the rabe.
- Core and chop the tomatoes into 1/2-inch cubes.
- Bring enough salted water to a boil to cover the rabe when added. Add the rabe, bring to a boil and cook for 1 minute. Drain, reserving 1/4 cup of the cooking liquid.
- Heat the oil in a large skillet, add the rabe, tomatoes, garlic, salt and pepper to taste and the pepper flakes. Add the reserved liquid. Cook over high heat for 2 minutes, shaking and stirring. Serve immediately.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 494 milligrams, Sugar 2 grams
FUSILLI WITH RAPINI (BROCCOLI RABE), GARLIC, AND TOMATO WINE SAUCE
Delicious in the spring, cut rapini before it flowers for tender greenery. Absolutely delicious and very easily adaptable for whatever's growing in your garden.
Provided by sophie
Categories World Cuisine Recipes European Italian
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
- Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
- Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 26.3 g, Cholesterol 1.8 mg, Fat 21.3 g, Fiber 6 g, Protein 9 g, SaturatedFat 3.3 g, Sodium 390.4 mg, Sugar 7.6 g
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