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
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 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.
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
BROCCOLI RABE WITH SUN-DRIED TOMATOES
An Italian bitter green Rapini, in the broccoli family it a nice change from the usual greens. A Tip If the bitter flavor of this healthy green is to strong for you. Boil the rapini first, then drain and saute it. Also, make sure to remove tough ends and peel the tough lower stalks so the cooked vegetable is tender.
Provided by Rita1652
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean the rapini in lots of water, removing any loose dirt & the bottom portion of the stems which appear tough. Cut into 4-inch lengths.
- Heat the oil in a large saute pan over medium-high heat. Add the garlic and saute until slightly softened, about 1 minute. Add the rapini, just enough water or stock to add moisture to the bottom for cooking, sun-dried tomatoes, salt and pepper. Cover and simmer until desired tenderness, about 15-30 minutes adding extra water if needed.
- Remove the lid and allow the water to evaporate.
- Garnish with Crushed pepper flakes.
Nutrition Facts : Calories 178.9, Fat 14.7, SaturatedFat 2, Sodium 117.6, Carbohydrate 8.6, Fiber 6.4, Sugar 1.6, Protein 7.7
BROCCOLI RABE WITH PASTA
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim and wash the broccoli rabe, and cut into bite-sized pieces. Wash in cold water, and drain.
- In a large kettle, add enough salted water to cook the broccoli rabe. Bring to a boil, and cook until crisply tender. Do not overcook. Remove the broccoli rabe, and set aside. Reserve the cooking liquid in the kettle.
- Bring the kettle with the cooking liquid to a boil. Add the pasta, and cook according to the package instructions. Do not overcook. Drain, reserving 1/2 cup of the cooking liquid.
- Meanwhile, heat 2 tablespoons of olive oil in a deep skillet, and add the garlic. Cook briefly, do not brown. Add the pepper flakes, the sweet pepper, rosemary and oregano, and cook, stirring briefly. Add the crushed tomatoes, and salt and pepper to taste. Bring to a boil, and simmer for 8 minutes, stirring often.
- Add the drained pasta, the cooked broccoli rabe and the reserved cooking liquid, the remaining olive oil and the Parmesan cheese. Cook, stirring and tossing, for 1 minute. Check seasoning; serve immediately on hot serving plates.
Nutrition Facts : @context http, Calories 574, UnsaturatedFat 13 grams, Carbohydrate 80 grams, Fat 20 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 911 milligrams, Sugar 10 grams
ORECCHIETTE WITH BROCCOLI RABE AND TOMATOES
For this pasta dish, broccoli rabe and orecchiette are cooked together in one pan. You could stop there and simply finish with a drizzle of extra-virgin oiive oil and some finely grated Pecorino Romano, but it's exceptionally good tossed with an all-star Italian sauce of anchovies, garlic, capers, and tomatoes, and topped with toasted breadcrumbs. This recipe appears in our cookbook, "Martha Stewart's Vegetables" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large saute pan, heat 3 tablespoons oil over medium. Add breadcrumbs and season with salt. Cook, stirring frequently, until crisp and golden, about 5 minutes. Transfer breadcrumbs to a plate.
- Add 2 tablespoons oil to pan; heat over medium. Add anchovies and stir until they dissolve into oil, about 1 minute. Add garlic and capers; cook, stirring, until garlic is golden, 2 to 3 minutes. Add tomatoes, red-pepper flakes, and remaining 2 tablespoons oil. Increase heat to medium-high; cook, stirring occasionally, until tomatoes begin to break down, about 5 minutes.
- Meanwhile, bring a large pot of salted water to a boil. If using fresh orecchiette, add broccoli rabe and pasta to pot, and cook until pasta is al dente, 2 to 3 minutes. If using dried orecchiette, cook according to package instructions until al dente, adding broccoli rabe 2 minutes before end of cooking time. Drain pasta and broccoli rabe, reserving 1/4 cup pasta water.
- Add pasta, broccoli rabe, and reserved pasta water to tomato mixture in pan. Cook over medium-high, stirring gently, until liquid has thickened slightly, about 2 minutes. Transfer to a serving dish, top with breadcrumbs, and serve immediately.
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.
FETTUCCINE WITH BROCCOLI RABE, TOMATOES AND RICOTTA
Categories Garlic Leafy Green Pasta Tomato Sauté High Fiber Ricotta Bon Appétit
Yield Serves 6 as first course or 4 as main course
Number Of Ingredients 7
Steps:
- Bring large pot of salted water to boil. Add broccoli rabe and cook until stalks are crisp-tender, about 3 minutes. Using 4- to 5-inch-diameter strainer, transfer to large bowl. Return water in pot to boil. Add pasta and boil until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
- Meanwhile, heat 1/4 cup oil in heavy medium skillet over medium heat. Add half of garlic; sauté 1 minute. Add tomatoes; cook until very soft, stirring frequently, about 5 minutes. Season to taste with salt and pepper.
- Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add anchovies and remaining garlic; sauté 2 minutes. Add broccoli rabe; sauté 2 minutes. Add pasta and reserved cooking liquid and toss to heat through. Season to taste with salt and pepper. Spoon pasta onto plates. Spoon tomato mixture around. Sprinkle with cheese and serve.
PENNE WITH BROCCOLI RABE, TOMATOES, AND PARMESAN
Provided by Michael Shrader
Categories Pasta Tomato Sauté Quick & Easy Parmesan Basil Broccoli Rabe Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot.
- Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté until broccoli rabe is crisp-tender, about 5 minutes. Add tomatoes and 1/4 cup basil.
- Add vegetable mixture and lemon juice to pasta; toss to coat.Transfer pasta to large bowl. Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.
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BROCCOLI RABE (AKA RAAB) WITH GARLIC AND TOMATOES ...
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3.3/5 (3)Total Time 15 minsCategory Vegetables, Side DishesCalories 95 per serving
- Rinse the broccoli raab well. Cut about 1/2 to 1 inch off the ends of the stalks, and then cut the bunch of broccoli raab stalks and leaves into 1-inch pieces and put them in a saucepan. Cover with water and bring to a boil over medium-high heat.
- Cover the pan, reduce the heat to medium-low, and cook the broccoli raab for about 2 to 3 minutes, until the stalks are just tender. Drain and set aside.
- Meanwhile, in a large skillet over medium heat, cook the onion in the olive oil until lightly browned. Add the drained broccoli raab, the tomato, and garlic; heat through. Toss with the lemon juice, salt and pepper.
BROCCOLI RABE WITH SUN DRIED TOMATOES RECIPE - WEBMD
From webmd.com
Cuisine AmericanTotal Time 20 minsCategory DinnerCalories 122 per serving
- Cook broccoli rabe in a large pot of boiling water until bright green and barely tender, 1 to 2 minutes. Drain in a colander and gently press out as much water as possible.
- Heat oil in a Dutch oven or large skillet over medium-high heat. Add the broccoli rabe and cook, stirring, until tender, 3 to 4 minutes. Remove from the heat; stir in sun-dried tomatoes, vinegar, salt and pepper.
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BROCCOLI RABE AND SAUSAGE PASTA - A BEAUTIFUL PLATE
From abeautifulplate.com
4.6/5 (78)Total Time 1 hr 10 minsCategory Pastas, Risottos, And GrainsCalories 552 per serving
- Bring a large pot of salted water to a boil. Heat the olive oil in a large skillet over medium-high heat. Add the sausage, breaking it into small pieces as you add it to the hot pan. Brown the sausage until mostly cooked through and evenly caramelized.
- Add the olives and sun-dried tomatoes to the skillet. Sauté over medium heat for 1 to 2 minutes, stirring frequently. Add the chopped garlic and red pepper flakes and cook, stirring constantly, for about 30 seconds or until fragrant.
- Add the chopped broccoli rabe to the boiling water, blanch for 1 to 2 minutes, or until just wilted. Using a skimmer, fine-meshed sieve, or large slotted spoon, transfer the blanched broccoli rabe to the skillet. Stir mixture together until evenly combined. Do not discard the water, you’ll be using it to cook the pasta! Keep the skillet over medium-low heat to continuing gently sauteeinkeep warm, stirring occasionally, and season to taste with salt and pepper.
- Bring the pot of blanching water back to a boil. Cook the pasta until al dente, reserving a cup or so of the pasta cooking water.
LASAGNA WITH GRAPE TOMATOES AND BROCCOLI RABE RECIPE ...
From myrecipes.com
4/5 (2)Total Time 1 hr 25 minsServings 8Calories 319 per serving
- Bring a large pot of water to a boil. Add broccoli rabe and Broccolini, and cook 2 minutes. Drain and rinse vegetables under cold water; drain. Coarsely chop.
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add 3/4 cup onion and 5 garlic cloves; cook 2 minutes, stirring occasionally. Add wine; cook 1 minute. Add grape tomatoes and 1/4 teaspoon salt; cook 12 minutes or until skins split and tomatoes start to release their juices, stirring frequently. Place tomato mixture in a bowl.
- Wipe pan dry with paper towels. Return pan to medium-high heat. Add remaining 1 1/2 tablespoons oil; swirl to coat. Add remaining 3/4 cup onion, remaining 5 garlic cloves, and red pepper; sauté 4 minutes. Stir in broccoli rabe mixture and 1/4 teaspoon salt; cook 3 minutes. Remove from heat.
ORECCHIETTE WITH BROCCOLI RABE, TOMATOES, & ANCHOVY ...
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Reviews 1Category Dried PastaServings 6
- In a large frying pan, heat the olive oil over medium heat, then add the anchovy and garlic, and use a fork to mash together.
STEWED BROCCOLI RABE WITH SPICY TOMATO SAUCE - FOOD & WINE
From foodandwine.com
3/5 Total Time 1 hr 30 minsServings 10
- In a food processor, finely chop the fennel and carrots. In a large saucepan, heat 1/3 cup of the olive oil. Add the onions, garlic, rosemary and the fennel mixture and cook over moderately low heat, stirring often, until the onions are very tender and starting to brown, about 25 minutes.
- Add the crushed red pepper to the saucepan and cook over moderately low heat, stirring, for 1 minute. Add the chopped tomatoes and cook, stirring occasionally, until the sauce is thick, about 10 minutes; discard the rosemary sprigs.
- Meanwhile, in a large pot of boiling salted water, cook the broccoli rabe until bright green, about 4 minutes. Drain and let cool, then coarsely chop.
- In a large, deep skillet, heat the remaining 1/3 cup of olive oil. Add the broccoli rabe and cook over moderately high heat, stirring occasionally, until starting to brown, about 4 minutes. Add the tomato sauce and simmer over low heat until very thick, about 15 minutes. Season with salt. Transfer the broccoli rabe to a bowl and serve.
PASTA WITH SAUSAGE AND BROCCOLI RABE | ORSARA RECIPES
From orsararecipes.net
4.7/5 (3)Category Main CourseCuisine ItalianTotal Time 45 mins
- Begin by preparing the tomatoes and sausage. For the tomatoes, I boil them for a couple of minutes, until I see the skin start to crack. I then remove from boiling water and let them cool down a bit. Once they are cool enough to touch, I can easily peel off the skin. Cut in half, remove the seeds and then continue to chop. For the sausage, cut off the end of the casing and squeeze out bite sized amounts of the sausage at a time. Bring a pot of salted water to a boil which will be used for the broccoli rabe later.
- In a deep frying pan, pour in about two ounces of olive oil and heat over a medium flame. After the oil has heated up, add in the bite sized sausage pieces. Sauté for about two to three minutes, making sure to stir so that it cooks evenly and doesn’t burn. Add in the garlic and onion and continue to sauté for about two minutes.
- Stir in the tomatoes and continue to cook for about ten to fifteen minutes over a medium/low flame. After five minutes, lower the flame and add the broccoli rabe into the boiling pot of water. Let cook for about two to three minutes. Fill a big bowl with ice and cold water which will be used for blanching the broccoli rabe. Scoop the broccoli rabe out of the boiling pot of water and place into the big bowl of ice water. This is to stop the cooking process of the broccoli rabe. Set aside to cool down. I like to use this hand strainer to easily scoop the broccoli rabe.
- Bring a pot of salted water to a boil and cook the pasta one minute less than per the package instructions. Once the pasta has been added to the boiling water, remove the broccoli rabe from the cold water, squeeze the excess water out and then add into the pan with the tomatoes and sausage. Add salt and black pepper, to taste, mix and continue to cook over a low flame until the pasta is done cooking.
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- Trim base of stems and outer leaves of broccoli, then using a paring knife, scrape the tough, stringy layer from the bottom inch or two of the stems
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