Broccoli Rabe With Yellow Peppers Food

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.

SAUSAGE AND PEPPERS PASTA WITH BROCCOLI

Steps:

• Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, 1/2 cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.
• Serve the pasta with additional Parmesan for sprinkling on top.

BROCCOLI RABE WITH YELLOW PEPPERS

Steps:

• Cut broccoli rabe into 1 1/2-inch lengths; set aside. Pour enough water into a 12-inch skillet to reach a depth of 3/4 inch. Bring to a boil; season with salt. Add broccoli rabe, and cook, stirring occasionally,until tender, about 3 minutes. Drain. Set aside.
• Dry skillet; add oil and heat over medium-high. Add bell peppers; cook, stirring occasionally, untilcrisp-tender, about 2 minutes. Add broccoli rabe; cook, stirring occasionally, until heated through,about 2 minutes. Season with salt and pepper. Serve.

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 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.

GRILLED BROCCOLI RABE WITH GRILLED PEPPER RELISH

Steps:

• Heat the grill to high; if using charcoal, wait until the coals are ashed over and glowing.
• Brush the peppers with canola oil, season with salt and pepper and grill, covered, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam and soften for 15 minutes. Keep the grill at high heat.
• While the peppers steam, smash the garlic cloves, sprinkle with salt, and use the blade of your knife to work the garlic to a puree. Transfer to a bowl and add the olive oil, vinegar, basil, parsley and salt and pepper. Peel, seed and dice the peppers and add them to the bowl. Taste and season as needed. Let the relish sit at room temperature while you cook the broccoli rabe.
• Bring a large pot of salted water to a boil. Add the broccoli rabe, cook for 2 minutes, then immediately plunge it into an ice water bath. Drain until almost dry but still slightly damp (a little bit of water helps the rabe steam on the grill). Brush the rabe with canola oil and season with salt and pepper. Grill the broccoli rabe until crisp-tender and slightly charred on both sides, about 1 minute per side. Transfer to a platter, top with the pepper relish and drizzle with a bit of olive oil.

LINGUINI WITH ARTICHOKES AND BROCCOLI RABE

Steps:

• Cook broccoli rabe in medium saucepan of boiling water until tender and wilted, about 3 mins.
• Drain.
• heat oil in heavy large skillet over medium heat.
• Add garlic and saute 1 min.
• Stir in artichoke hearts and tomatoes, bring to boil.
• Reduce heat, cover and simmer until sauce is slightly thickened, about 15 mins.
• Add broccoli rabe.
• Season to taste with salt and pepper.
• Cook linguine in large pot of boiling salted water until al dente.
• Drain.
• Return pasta to pot, add sauce and toss to coat.
• Sere, passing parmesan cheese separately.

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.