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
PRESSURE COOKER GARLICKY BEANS WITH BROCCOLI RABE
This white bean dish isn't shy when it comes to garlic. It's used in the pot along with the simmering beans, and also fried in olive oil as a crunchy, pungent garnish. As a contrast, the broccoli rabe and red onion get very sweet when you sauté them slowly until they are browned and caramelized. Alongside the soft, mild white beans, it's a satisfying and comforting dish with a garlicky kick. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories dinner, lunch, beans, cookbook exclusive, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In the pressure cooker, combine the beans, 7 cups of water, the 4 smashed garlic cloves, 2 tablespoons of the oil, and 2 teaspoons of the salt. Tie the rosemary, bay leaf, and carrot together with kitchen twine, and then drop the bundle into the pressure cooker. Cover, and cook on high pressure for 25 minutes. Allow the pressure to release naturally. If the beans aren't done, cook on high pressure for another 5 minutes, then manually release the pressure.
- While the beans are cooking, heat 1/2 cup oil in a large skillet over medium-low heat. Stir in the sliced garlic and a pinch of salt, and sauté until the garlic is just starting to turn golden, 2 to 3 minutes. Transfer the garlic oil to a small bowl and reserve for the garnish.
- Return the skillet to the stove, raise the heat to medium-high, and add the remaining 2 tablespoons oil. Stir in the onion and cook until golden, about 5 minutes. Raise the heat to high and stir in the broccoli rabe, remaining 1/2 teaspoon salt, and the red pepper flakes, tossing to coat with the oil. Add 1/2 cup of water to the skillet, and cook until the water has been absorbed and the broccoli rabe is softened and browned, about 10 minutes (drizzle in more oil as necessary to prevent sticking).
- To serve, remove the herb bundle from the bean pot and then drain the beans, reserving the liquid if you like (use it like stock). Place the beans in a shallow bowl or on a platter. Drizzle the beans with the garlic oil, and top with the broccoli rabe.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 17 grams, Carbohydrate 38 grams, Fat 21 grams, Fiber 11 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 357 milligrams, Sugar 2 grams
BROCCOLI RABE & GARLIC PASTA
"I created this because I needed a quick entrée with few ingredients. The garlic flavored oil makes the broccoli rabe less bitter, and with toasted garlic, it's a great dish." -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside., In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil., Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese.
Nutrition Facts : Calories 428 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 518mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
PASTA WITH GARLICKY ANCHOVIES AND BROCCOLI RABE
Anchovies star in this robust, wintery pasta dish, lending a savory backbone to a pan full of wilted broccoli rabe and fresh tomatoes. Although the anchovies and garlic are sautéed in olive oil, butter is added at the end, giving the sauce some richness and body, and mellowing the bitterness of the broccoli rabe. Note that while the ricotta adds creaminess to the pasta, it is strictly optional. Leave it out for a leaner dish with a more concentrated flavor.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of heavily salted water to a boil. Cook pasta according to package instructions until 1 minute shy of al dente. Use a coffee cup or measuring cup to save some pasta water, then drain pasta.
- While the pasta cooks, coarsely chop the parsley, 6 anchovy fillets, scallions, capers (if using) and a pinch of salt. You can chop it all together on a cutting board, or pulse everything briefly together in the food processor; just make sure to keep it coarse.
- Heat a large skillet over medium. Add oil, remaining 4 anchovies and half the garlic, and let cook, stirring, until anchovies start to dissolve, about 1 minute.
- Stir in broccoli rabe, tomato, about two-thirds of the parsley mixture and a pinch of salt to the pan. Sauté until the rabe is tender, 5 to 8 minutes, adding splashes of pasta water as the pan dries out. Taste and season with more salt if necessary.
- Add pasta to pan along with butter, lemon zest, remaining garlic and red-pepper flakes. Toss until the butter melts and the pasta is combined with the vegetables, adding more pasta water if the mixture seems dry. Season with salt and pepper to taste.
- Divide pasta among bowls and sprinkle with remaining parsley mixture. Drizzle with olive oil, and serve with ricotta, if you like.
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.
GARLICKY BROCCOLI RABE
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1/3 cup olive oil, 6 whole garlic cloves and a rosemary sprig in a pot over medium-low heat, stirring, until the garlic is golden, 7 minutes. Season with salt and pepper. Cook 2 bunches broccoli rabe in salted boiling water until wilted, about 5 minutes. Drain and return to the pot, then pour in the garlic oil. Cover and cook, stirring occasionally, until the greens are tender, 5 minutes. Season with salt and pepper, and top with shaved parmesan.
Nutrition Facts : Calories 276 calorie, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 251 milligrams, Carbohydrate 18 grams, Protein 13 grams, Sugar 4 grams
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
SPICY GARLIC BROCCOLI RABE
A very yummy dish I found in Cooking Light! If you like broccoli rabe, spicy and garlic...you'll LOVE this! Recommended pairing is potatoes and pork chops but I serve it with most anything! Alter the garlic and crushed red peppers to suit your tastes. We add lots more!
Provided by RedVinoGirl
Categories Vegetable
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook broccoli rabe in boiling water 2 minutes or until crisp-tender. Drain and plunge broccoli rabe into ice water; drain. Squeeze dry.
- Heat 2 teaspoons oil in a large non-stick skillet over medium heat. Add garlic to pain; cook 1 minute. Add broccoli rabe, juice, and pepper to pan; cook 3 minutes, stirring occasionally. Remove from heat.
- Drizzle with remaining 2 teaspoons oil and sprinkle with fleur de sel.
Nutrition Facts : Calories 44.7, Fat 4.5, SaturatedFat 0.6, Sodium 145.9, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 0.2
BROCCOLI RABE WITH GARLIC AND PANCETTA
Another lovely side from the Culinary Resource Center at Central Market. Variations suggested include: Serve tossed with freshly cooked pasta, such as fusilli or orechiette, and ricotta cheese. Serve as a cold salad, or Add stock and rice to make a light soup.
Provided by BarbryT
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 145.8, Fat 11.3, SaturatedFat 1.5, Sodium 75.7, Carbohydrate 8.1, Fiber 6.2, Sugar 1.2, Protein 7.4
SAUTEED BROCCOLI RABE WITH GARLIC
Peppery broccoli rabe is blanched before going into a hot skillet with a liberal amount of garlic. Lemon wedges and red-pepper flakes complete the quick side dish. It's also delicious tucked into our Italian Pressed Picnic Sandwich.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 5
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
I confess, I have an addiction to broccoli rabe. I love the bitter flavor of this delicious green vegetable. I have always believed that bitter is such an important, yet under rated flavor in our culture. http://www.elanaspantry.com/broccoli-rabe-with-garlic/
Provided by Elanas Pantry
Categories Vegetable
Time 10m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 71.2, Fat 6.8, SaturatedFat 0.9, Sodium 146.8, Carbohydrate 2.6, Fiber 0.2, Sugar 0.1, Protein 0.5
GARLICKY BROCCOLI RABE
I love my veggies, so I do make this one often. Boiling the broccoli rabe helps remove some bitterness before it's sautéed in garlic-infused oil. If you like it hot, double the amount of crushed red pepper.
Provided by Abby Girl
Categories Vegetable
Time 18m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook broccoli rabe in boiling water 6 minutes or until crisp-tender. Drain and plunge broccoli rabe into ice water; drain. Coarsely chop. (can be done ahead of time).
- Spray large skillet with Pam. Heat oil in a over medium heat. Add garlic; cook 2 minutes, stirring constantly. Stir in broccoli rabe, salt, and peppers. Cook until heated thoroughly.
Nutrition Facts : Calories 70.3, Fat 1.6, SaturatedFat 0.2, Sodium 247.2, Carbohydrate 11.1, Fiber 4.6, Sugar 0.8, Protein 6.1
RAPINI (BROCCOLI RABE) WITH GARLIC
Rapini, also known as broccoli rabe, is delicious with garlic! Don't miss my family's authentic Italian rapini recipe! It's a great vegan side dish.
Provided by Mamma C
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Fill a large pot about 2/3 full with salted water, enough to cover the rapini when you add it later. Place the pot on the stove with high heat and cover it.
- Rinse the greens well in cold water to remove any dirt. Cut off the bottom four inches of broccoli rabe stems. If you still have some stems that are thick, you can remove the leaves from them to use and then discard the thick stems. See notes for an easy way to remove the leaves as in Naples.
- Peel the garlic and slice it thinly, then set it aside.
- When the water is boiling, add the rapini to the pot. Wait for the water to come to a boil again, and when it does, leave the greens in for one minute longer. Drain the broccoli rabe and let it sit in the drainer in the sink.
- Heat olive oil in a large skillet. Add the garlic and let it cook for a minute. Pat the rapini dry with a paper towel. Add the greens to the pan, turning them to coat with olive oil. Add salt and black pepper to taste. Cook for 5 minutes or until done to your liking (stirring occasionally). Taste again for seasonings, and add red pepper flakes before serving.
Nutrition Facts : Calories 98 kcal, Carbohydrate 2 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 25 mg, Fiber 2 g, ServingSize 1 serving
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.
SPAGHETTI WITH BROCCOLI RABE AND GARLIC
Categories Cheese Garlic Pasta Vegetable Vegetarian Noodle Broccoli Rabe Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cook pasta according to package instructions. When pasta is 5 minutes from finished, add broccoli rabe to pot and continue to cook until pasta is al dente. Drain in a colander and transfer to a large serving bowl.
- Meanwhile, cook remaining ingredients in a small heavy skillet over moderate heat, stirring frequently, until garlic is pale golden, 3 to 4 minutes. Pour over pasta and toss to combine.
GARLICKY BROCCOLI RABE
Categories Garlic Side Sauté Vegetarian Quick & Easy Vegan Broccoli Rabe Boil Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Blanch broccoli rabe in an 8-quart pot of boiling salted water , uncovered, until tender, about 6 minutes. Immediately transfer with tongs to a large bowl of ice and cold water to stop cooking. Drain in a colander, pressing to extract excess water. Transfer to a cutting board and chop.
- Cook garlic in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until just golden, then add broccoli rabe and cook, stirring frequently, until heated through, 2 to 3 minutes. Season with salt and pepper.
ITALIAN-STYLE GARLICKY BROCCOLI RABE
Some would say that broccoli rabe is an acquired taste because of its' bitterness. Try this recipe for Italian-style garlicky broccoli rabe to be converted.
Provided by Maria Vannelli RD
Categories sides
Time 35m
Number Of Ingredients 8
Steps:
- Trim the stems, anywhere from 1-2 inches.
- Wash broccoli rabe properly.
- Cook broccoli rabe in a large pot of salted boiling water until tender for approximately 5-7 minutes.
- Drain and squeeze in order to remove as much of the liquid as possible.
- Over medium heat, drizzle olive oil in a large skillet.
- Sauté minced garlic and chili flakes for 1 to 2 minutes.
- Stir in the broccoli rabe and saute for 3-5 minutes or until tender.
- Season.
- Sprinkle with parmesan cheese.
- Place on serving dish and drizzle with olive oil.
Nutrition Facts : ServingSize 1 serving, Calories 113 kcal, Carbohydrate 2 g, Protein 2 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 38 mg, Fiber 1 g
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- Combine the onion and garlic in a food processor and pulse until finely chopped. Then heat a shallow braising pot over medium heat. Add 3 tablespoons of the olive oil to the pan and, once hot, add the onion-and-garlic mixture along with a big pinch of salt.
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- Add the ground beef, Parmesan, bread crumbs, and salt to a bowl. Once thoroughly cooled, add the beet mixture. Gently combine the mix and shape into 2-inch meatballs.
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- Fill a large, deep skillet with water and bring to a boil. Add a large pinch of salt and the broccoli rabe, cover and cook over high heat until tender, about 8 minutes. Drain the broccoli rabe in a colander, shaking off the excess water.
- Wipe out the skillet. Add the 2 tablespoons of olive oil and heat until shimmering. Add the onion and bell pepper and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the broccoli rabe, beans, stock and olives and simmer over moderate heat for 5 minutes. Season with salt and pepper.
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- Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until just tender but still bright green, about 3 minutes. Drain and coarsely chop.
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