ROASTED BROCCOLI RABE
If you've never roasted broccoli rabe, this recipe will be a revelation. The high heat renders the stems and florets tender while the leaves crisp around the edges, like kale chips but with a spicy broccoli bite. Make sure not to crowd the pan or everything will steam rather than roast. This recipe will also work with regular broccoli. Cut the head up into bite-sized pieces and add 5 to 10 minutes to the cooking time.
Provided by Melissa Clark
Categories dinner, quick, side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees. Toss broccoli rabe with olive oil, salt and red pepper flakes. Toss garlic cloves into rabe and spread on a sheet pan.
- Roast rabe for about 10 minutes. It's done when the stems are tender and the leaves are crisp at the edges.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 183 milligrams, Sugar 0 grams
CORN BREAD AND BROCCOLI RABE STRATA (MELISSA CLARK)
A decadent recipe from Melissa Clark of the New York Times that combines the cheesy gooiness of a casserole with the custardy richness of a soufflé. Makes a satisfying vegetarian main dish (for 10) or a delicious side (for 16) for Thanksgiving or another special occasion. Recipe can be halved or even quartered. Dish requires at least 4 hours resting time.
Provided by blucoat
Categories One Dish Meal
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Oil a 9-by 13-inch baking dish. In a large skillet, heat remaining oil over medium heat; add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add broccoli rabe and increase heat to medium-high. Cook, stirring occasionally, for 2 minutes. Add.
- 1/2 teaspoon salt and 1/4 cup water. Reduce heat to medium, cover, and cook until broccoli rabe is very tender, about 3 minutes longer. (If mixture looks watery when rabe is done, let simmer uncovered for a minute to dry it out.) Transfer to a bowl and stir in roasted pepper and olives.
- Make a custard by whisking together eggs, half-and-half or milk, remaining 1/2 teaspoon salt and the black pepper.
- Spread corn-bread cubes in prepared dish. Scatter vegetable mixture over corn bread. Dot with dollops of ricotta. Pour custard evenly over corn bread. Sprinkle with Gruyère. Cover baking dish tightly with plastic wrap and refrigerate at least 4 hours or overnight.
- When ready to bake strata, remove it from refrigerator and let rest at room temperature while oven preheats to 350 degrees. Bake until firm and golden on top, about 45 to 55 minutes. Cool at least 20 minutes before serving. Serve hot or warm.
Nutrition Facts : Calories 313.2, Fat 15.3, SaturatedFat 6.3, Cholesterol 154.1, Sodium 629.9, Carbohydrate 29.1, Fiber 0.8, Sugar 3.6, Protein 14.8
BROCCOLI CORNBREAD
I finally discovered a way to get my family to eat more broccoli by tucking it into corn bread. This bread has a slightly sweet taste that completely hides the broccoli.-Nila Towler, Baird, Texas
Provided by Taste of Home
Time 50m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a bowl, lightly beat eggs. Add cottage cheese, broccoli, onion, 6 tablespoons butter and muffin mix; beat well. Pour remaining butter into a 10-in. ovenproof skillet; pour batter into skillet. Bake at 350° for 40-45 minutes or until golden. Cut into wedges and serve warm.
Nutrition Facts :
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