Broccoli Rabe With Oil And Garlic Food

BROCCOLI RABE AND CHICKEN AGLIO OLIO (WITH OIL AND GARLIC)

Steps:

• While the pasta (Angel Hair takes about 4 minutes) is cooking start aglio olio.
• In a heavy saucepan with a med/low flame, add 1/4 cup of oil and garlic.
• Lightly sauté garlic do not let the garlic get dark brown.
• Add chicken stock and stir.
• Add chicken.
• Add Broccoli Rabe.
• Do not drain pasta; use tongs to "pull" pasta out of pot and put in to pan with chicken and broccoli rabe.
• Toss and serve with fresh grated cheese.

SAUTEED BROCCOLI RABE WITH GARLIC

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 GARLIC

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 GARLIC BROCCOLI RABE

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.

BROCCOLI RABE WITH OLIVE OIL AND GARLIC

Steps:

• Fill a large wide saucepan with water; heat to boiling. Add the broccoli rabe and salt ; boil until tender, 6 to 8 minutes. Drain immediately. Wipe the pan dry. Add the oil, garlic and red pepper flakes to the saucepan. Heat over low heat, stirring, until warmed and garlic begins to sizzle, about 5 minutes. Stir the broccoli rabe into the warm oil to coat. Serve at once.

SAUTEED BROCCOLI RABE WITH GARLIC

Steps:

• Blanch broccoli rabe in a large pot of boiling salted water for 2-3 minutes. Drain and shock in ice bath. Drain and wrap in a dry towel, squeezing out any excesss water. In a large saute pan, cook garlic and crushed red pepper flakes for 1 minute. Add broccoli rabe and cook and stir until heated through. Stir in breadcrumbs and toss all together. Season to taste with salt and pepper.

BROCCOLI RABE WITH GARLIC

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.

BROCCOLI RABE WITH GARLIC AND PANCETTA

Steps:

• Bring a large pot of heavily salted water to a boil. Add broccoli rabe and cook until just bright green, then immediately remove and plunge into ice water. Drain and set aside.
• In a skillet, over medium-high heat, saute the pancetta until lightly-crisp, about 5 minutes. Add garlic, 2 T olive oil and pepper flakes. Saute until garlic is slightly golden, about 1 minute. Add broccoli and more oil if needed. Toss and cook until tender and heated through. Remove from heat and add lemon juice. Transfer to a platter and garnish with more pepper flakes, parmesan and/or bread crumbs.

BROCCOLI SAUTé WITH GARLIC AND OLIVE OIL

Steps:

• Heat the olive oil in a 10" skillet over medium-low heat.
• Add the garlic and cook for 1 minute.
• Add the broccoli, salt and pepper and toss with the olive oil and garlic until the broccoli turns bright green and becomes tender.
• Remove from the skillet and serve.

BROCCOLI RABE WITH OIL AND GARLIC

Steps:

• To trim the broccoli rabe, first cut off any wilted or yellow leaves and the tough ends of the stems. Then, holding a stem with the florets in hand, nick a little piece of the end of the stem with a paring knife and pull the little piece of the skin toward you, peeling the stem partially. Continue working your way around the stem until it is peeled. As you peel the stem, some of the large, tough outer leaves will also be removed; discard those as well. Repeat with the remaining stems. Wash the trimmed broccoli rabe in a sinkful of cold water, swishing the stems gently to remove all dirt from between the leaves. Let the leaves sit a minute or two undisturbed, to allow the dirt to settle to the bottom of the sink, then lift the broccoli rabe from the water with your hands or a large skimmer. Drain in a colander.
• Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden brown, about 1 minute. Carefully lay the broccoli rabe into the oil and season lightly with salt and 1/4 teaspoon crushed red pepper. Stir and toss to distribute the seasonings.
• Pour 1/4 cup water into the skillet and bring to a boil. Cover the skillet tightly and cook, lifting the lid to turn the stalks occasionally, until the broccoli rabe is tender, about 10 minutes. Taste, and season with additional salt and crushed red pepper if necessary. Serve hot.