Broccoli Rabe With Pepper And Onion Food

BROCCOLI RABE WITH PEPPER AND ONION

Steps:

• In a large pot, heat olive oil over medium-high. Add bell pepper, jalapeno, and red onion. Cook, stirring occasionally, until onion begins to soften, 3 minutes. Add broccoli rabe; season with salt and pepper and cook, stirring occasionally, until vegetables are crisp-tender, 4 minutes. Stir in vinegar and sugar and cook 1 minute. Serve warm or at room temperature.

BROCCOLI RABE RISOTTO

Steps:

• Blanch the broccoli rabe, and then immediately shock in an ice bath. Remove from the ice and set aside.
• Heat the chicken stock in a medium saucepan and keep warm on the stove. Heat 1 tablespoon of the butter and the olive oil in a medium high-sided saute pan, and cook the garlic and shallots, sprinkling with salt and black pepper, until soft. Stir in the rice, tossing to coat, and cook 1 minute. Pour in the wine and cook until completely reduced.
• Add 2 cups of the hot stock and cook until absorbed. Continue adding 1 cup of the stock at a time, stirring often, until all the liquid is absorbed. (You may not need all of the stock.) Cook until the rice is al dente, about 20 minutes.
• Stir in the broccoli rabe to combine, and then stir in the Parmesan and remaining butter until melted. Adjust the seasoning and serve with the Piquillo Pepper Salsa alongside. Garnish with bull's blood, chervil sprigs and a sprinkle of Parmesan.
• Combine the piquillo peppers, olives, olive oil, parsley, vinegar and thyme in a small bowl. Season with salt and black pepper and serve with the risotto.

BROCCOLI RABE WITH CHERRY PEPPERS

Steps:

• Cook 2 bunches broccoli rabe in a steamer basket until tender, 7 minutes. Meanwhile, cook 2 sliced garlic cloves in a pot with 1 tablespoon olive oil until golden; add 1/4 cup sliced jarred cherry peppers and 2 tablespoons liquid from the jar. Toss in the broccoli rabe and salt and pepper. Drizzle with olive oil and top with shaved parmesan.

BROCCOLI RABE AND RED BELL PEPPER FRITTATA

Steps:

• Preheat broiler. Heat oil in large ovenproof skillet over high heat. Sauté bell pepper and onion until soft, about 5 minutes. Add broccoli rabe and garlic, stirring to coat with oil. Reduce heat to medium, cover, and cook until vegetables are crisp-tender, about 4 minutes.
• Meanwhile, whisk together eggs and next 4 ingredients in large bowl. Arrange vegetables evenly in skillet, then pour egg mixture over. Cover and cook over medium-low heat until eggs are set around edges and almost set in center, about 8 minutes. Sprinkle evenly with cheese. Transfer skillet to broiler and heat until eggs are completely set and cheese is melted and bubbling, about 2 minutes. Run spatula around skillet edges to loosen frittata. Cut into wedges and serve hot or at room temperature.

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.

BROCCOLI RABE WITH RAISINS AND GARLIC

Steps:

• Bring a gallon of water to a boil in a large pot. Blanche the rabe for 7 minutes and cool under cold running water. Drain.
• Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and toss, cooking for about 2 minutes, until golden. Add the cooked rabe, raisins, salt and pepper flakes. Shake the skillet and cook until hot, about 7 minutes.
• Pour the remaining oil over the vegetables and adjust seasoning. Serve hot or at room temperature.

BROCCOLI RABE HUMMUS & ROASTED RED PEPPER & OLIVE PIZZA

Steps:

• Preheat oven to 400 degrees.
• In a 6 quart stockpot, heat 4 quarts of salted water to boiling.
• Blanch broccoli rabe in stock pot. Drain and set aside.
• Hummus:.
• In a large skillet, heat 1/4 cup oil and brown garlic.
• Remove garlic and oil to a food processor.
• Add chick peas, 1/4 cup water, pesto and process until smooth.
• Add 1/4 cup olive oil to the food processor while motor is running, allowing mixture to combine well.
• Broccoli Rabe Saute:.
• Finely chop the reserved broccoli rabe.
• Heat 1/4 cup oil in skillet over medium heat.
• Add broccoli rabe, 1/4 cup water, and red pepper flakes.
• Saute until all liquid is evaporated and rabe is tender, approximately 5 minutes.
• Pizza:.
• Slice each pita pocket in half horizontally.
• Spread hummus on the rough side of pita.
• Top with small amount of broccoli rabe.
• Sprinkle with grated cheese.
• Roasted Pepper Kalamata Olive Pizza:.
• Spread pesto on rough side of pita pockets.
• Top with peppers and olives.
• Sprinkle with grated cheese.
• Assemble pita pizzas on baking sheet.
• Bake in 400 degree oven for 10 minutes, until edges are golden brown.

LINGUINE WITH BROCCOLI RABE & PEPPERS

Steps:

• Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Cut stems and leaves into 2-in. pieces. Cook linguine according to package directions, adding broccoli rabe during the last 5 minutes of cooking. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium-high heat. Add anchovies and garlic; cook and stir 1 minute. Stir in red peppers, olives, pepper flakes, pepper and salt., Add linguine and broccoli rabe to skillet; toss to combine, adding reserved pasta water as desired to moisten. Serve with cheese.

BROCCOLI AND BROCCOLI RABE WITH ROASTED RED PEPPERS

Steps:

• Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 1/3-inch-wide strips. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Working in batches, cook broccoli and broccoli rabe in large pot of boiling salted water until just crisp-tender, about 3 minutes per batch. Using large slotted spoon or strainer, transfer vegetables to bowl of ice water to cool. Drain well. (Can be prepared 1 day ahead. Wrap in paper towels; enclose in resealable plastic bags and refrigerate.)
• Heat olive oil in heavy large pot over medium-high heat. Add garlic; stir until golden, about 1 minute. Add broccoli and broccoli rabe; toss until coated with oil and heated through, about 5 minutes. Add bell pepper strips; toss to blend. Season with salt and pepper. Transfer to platter. Serve warm or at room temperature.

BROCCOLI RABE WITH GARLIC, TOMATOES, AND RED PEPPER

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.