QUICK BRAISED BROCCOLI RABE
This is an example of a short braise, where the cooking liquid is not reduced to make a sauce. Many recipes call for broccoli rabe to be blanched and then sauteed to remove some of its bitterness, but if you prefer its natural taste, braising is a better option.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Saute Garlic: Heat oil and garlic in a large straight-sided skillet over medium heat, stirring frequently, until garlic is sizzling and aromatic, but not browned, about 2 minutes.
- Braise Broccoli Rabe: Add broccoli rabe, zest, and 3/4 teaspoon salt, then use tongs to toss and coat in oil. Add stock and bring to a boil, then reduce heat to a simmer. Cover and cook until broccoli rabe is tender, 7 to 10 minutes.
- Serve: Transfer contents of pan (including liquid) to a serving bowl. Grind pepper over top and drizzle with olive oil and lemon juice. Serve immediately.
BRAISED BROCCOLI RABE
Braising and putting enough garlic on broccoli rabe makes for a tasty side dish for Italian meals.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a large pot, heat oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add broccoli rabe, broth, and red-pepper flakes and season with salt. Bring to a boil. Cover, reduce heat to medium-low, and cook until crisp-tender, 3 to 5 minutes.
Nutrition Facts : Calories 68 g, Fat 4 g, Protein 4 g, SaturatedFat 1 g
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.
QUICK SAUTEED BROCCOLI RABE
Steps:
- Prepare a large bowl of ice water. Bring a pot of salted water to a boil and cook the broccoli rabe until slightly tender, 3 to 4 minutes. Transfer to the ice bath for 2 minutes to stop the cooking, then remove and dry off.
- Add the olive oil to a large saute pan and heat over medium heat until shimmering. Add the panko and toast until golden, about 1 minute. Remove from the pan.
- Add the anchovy paste and let it melt in. Add the broccoli rabe, plus more olive oil if dry, along with the red pepper flakes and some salt and pepper. Cook until tender, about 5 minutes. Remove from the heat and add the lemon zest and juice.
- Add the broccoli rabe to a serving bowl and top with the crispy panko.
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
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
SAUTéED BROCCOLI RABE
Provided by Maggie Ruggiero
Categories Side Sauté Christmas Thanksgiving Vegetarian Quick & Easy Father's Day Dinner Family Reunion Healthy Vegan Potluck Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Blanch broccoli rabe in 2 batches in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water) until stems are crisp-tender, 2 to 3 minutes, then drain well and pat dry.
- Heat oil with red-pepper flakes in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté broccoli rabe with 1/2 teaspoon salt until well coated, about 2 minutes. Serve warm or at room temperature.
SAUTEED BROCCOLI RABE WITH PARMESAN & GARLIC
Make and share this Sauteed Broccoli Rabe With Parmesan & Garlic recipe from Food.com.
Provided by Cook4_6
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.
- In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. Dust with parmesan cheese, if desired.
Nutrition Facts : Calories 180.7, Fat 17.8, SaturatedFat 2.6, Cholesterol 1.1, Sodium 57, Carbohydrate 3.5, Fiber 3.1, Sugar 0.5, Protein 4.1
STEAMED BROCCOLI RABE WITH GARLIC
A fresh veggie dish that is quick and delicious. It's wonderful at any time of the year when you find Broccoli rabe.
Provided by Annacia
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a 12-inch skillet bring water and soy sauce with garlic to a boil.
- Add broccoli rabe and cook, covered, over moderately high heat 2 minutes.
- Remove cover and cook until water is evaporated and broccoli rabe is tender, lightly season with salt if using.
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14 BROCCOLI RABE RECIPES WE'RE NOT BITTER ABOUT - BON …
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Author Elyssa GoldbergPublished 2016-02-26
- Baked Pasta With Sausage and Broccoli Rabe. This weeknight-friendly pasta uses one skillet, one pot, and plenty of cheese. View Recipe.
- Braised Broccoli Rabe with Aleppo Oil and Feta. Also known as the “cooked to hell” method, this braise renders the greens meltingly tender. If you can’t find Aleppo, use 1½ tsp.
- Broccoli Rabe and Provolone Grinders. Lots of oozy cheese and garlic make these vegetarian heros hearty enough to satisfy the most ardent carnivore. View Recipe.
- White Skillet Pizza with Spring Greens and an Egg. This recipe makes two white pizzas, but it can be easily halved. View Recipe.
- Pasta with Anchovy Butter and Broccoli Rabe. Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta.
- Sausage and Broccoli Rabe Frittata. The frittata will be easier to remove from the skillet if it sits for a few minutes—the top will deflate and the edges will pull away from the pan.
- White Beans with Broccoli Rabe and Lemon. If you like bold, assertive flavors—like broccoli rabe and lemon—this rustic white bean side dish is for you. Try it with roast chicken or pork tenderloin.
- Lobster Noodle Soup. If serving at a party, set out the big pot of soup and the garnishes family-style and let guests doctor their own bowls. View Recipe.
- Parmesan Bread Pudding with Broccoli Rabe and Pancetta. Use regular broccoli instead of broccoli rabe for a more kid-friendly version. View Recipe.
- Chicken Breast and Broccoli Rabe with Penne. Nothing like adding a hit of greens to your big bowl of pasta to make you feel like you did the adult thing.
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