ITALIAN-STYLE BROCCOLI RABE
Garlic, lemon, and the nutty bitterness of broccoli rabe are a wonderful combination. I'm deathly allergic to tree nuts, but this Italian side dish smelled so good the first time I encountered it, I called my doctor the next day to find out if pine nuts are actually nuts. He didn't know. I went back and ate it anyway. Turns out pine nuts are seeds, by the way.
Provided by Brian Genest
Categories Side Dish Vegetables
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor; blend into a paste.
- Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to "wring out" any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers; marinate for 30 minutes.
- Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.
- Transfer to a plate, top with pine nuts, and drizzle with lemon juice.
Nutrition Facts : Calories 269 calories, Carbohydrate 8.1 g, Cholesterol 0.4 mg, Fat 24.6 g, Fiber 3.8 g, Protein 7 g, SaturatedFat 3.5 g, Sodium 332.4 mg, Sugar 1.7 g
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
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
ITALIAN-STYLE BROCCOLI
With just a handful of ingredients, this side comes together in a jiffy. Coupled with the ravioli, it's a menu that might just make you fall in love, Italian-style! -Phyllis Schmalz, Kansas City, KS
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute onion in oil for 2-3 minutes or until onion is tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until broccoli is crisp-tender.
Nutrition Facts : Calories 114 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 341mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 5g fiber), Protein 5g protein.
SICILIAN-STYLE BROCCOLI RABE
This is the way broccoli rabe was meant to be cooked. This goes great with a nice steak or fish. Serve with crusty Italian bread and some good vino. The best part is dipping the crusty bread in those juices. Buon appetito!
Provided by iMakeItRainInTheKitchen
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Cut thick, lower stems off broccoli rabe and peel. Reserve florets and leaves.
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, garlic, and red pepper flakes; saute until fragrant, about 45 seconds. Add stems; saute until coated with oil, about 45 seconds. Pour in water; continue cooking until stems are mostly tender, 3 to 4 minutes. Stir in florets, leaves, and salt. Cover skillet and cook until tender, about 5 minutes.
- Transfer broccoli rabe and its juices to a serving bowl. Top with remaining 1 tablespoon olive oil.
Nutrition Facts : Calories 78.1 calories, Carbohydrate 3 g, Fat 6.8 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 137.3 mg, Sugar 0.7 g
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
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
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- Cut off the tough ends of the broccoli rabe and then split any thick stems by cutting from the bottom up.
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- Bring a large pot of salted water to a boil. Add broccoli rabe to the boiling water and let cook until slightly softened, about 2-3 minutes. Drain well and set aside.
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- Heat 2 tablespoons of the oil in a large heavy skillet over medium heat; add the chopped garlic and sauté briefly, 30-45 seconds.
- Add the broccoli rabe, toss to coat in the oil and garlic and reduce the heat to medium. Cook, stirring occasionally, until broccoli wilts. After 3 minutes, add the remaining tablespoon of oil along with 1 tablespoon of water and salt and crushed red pepper to taste. Add an additional tablespoon of water ever 3 minutes or so, stirring each time. Cook broccoli rabe for about 20 minutes total or until it is very, very wilted. Adjust seasoning and serve.
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