SAUTEED BROCCOLI RABE
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli rabe and set aside.
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.
BROCCOLI RABE WITH LEMON AND GARLIC
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring 1-inch of water to a boil in a deep skillet. Add rabe, season with salt, and cover pan. Reduce heat to simmer and cook 10 minutes. Drain rabe.
- Return pan to heat and saute garlic and red pepper flakes in oil over moderate heat for 1 to 2 minutes. Add rabe, coat in garlic oil. Cook rabe in garlic oil for 2 minutes and remove from heat.
- Squeeze the juice of lemon over the pan and sprinkle in zest. Toss rabe to distribute lemon flavor and transfer broccoli rabe to serving dish.
SAUTEED BROCCOLI RABE WITH LEMON
This leafy relative of broccoli has a pleasant sharpness, but it can become too bitter if it is overcooked. Adding lemon to this sautéed broccoli rabe recipe brightens up the side dish.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Trim large stems from broccoli rabe and discard. Wash and leave slightly wet. In a large saucepan with a lid, cook garlic in oil over medium-low heat until golden brown.
- Add broccoli rabe to pot, turn heat to medium high, sprinkle with salt, and cover. Remove lid to stir every minute or so until rabe is completely wilted, about 5 minutes. Season with pepper and fresh lemon juice if desired.
SAUSAGE AND BROCCOLI RABE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 22m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Trim ends of the broccoli rabe and cut into 3-inch pieces.
- Bring 2 inches water to a boil in a high sided skillet. Salt the water. Add the broccoli rabe and simmer 10 minutes, drain. Return skillet to the stove and heat extra-virgin olive oil over medium-high heat. Add sausage, brown and crumble 6 to 7 minutes. Add the broccoli rabe and stir to combine.
SAUTEED BROCCOLI RABE WITH GARLIC AND LEMON ZEST
Steps:
- Take a large pot of salty water and bring it to a boil. Cook broccoli rabe in water for 3 to 5 minutes until tender and bright green. Drain well in a colander and set aside.
- In a large saute pan heat a 2 count of extra-virgin olive oil over medium heat. Add the red pepper flakes and garlic, then toss in the broccoli rabe. Season with salt and pepper and cook for 2 to 3 minutes, gently tossing it in the pan. Finish with the lemon zest and juice and toss to combine. The broccoli rabe should be tender and fragrant with lemon when done. Give it one final taste and season, if necessary. Serve immediately.
SAUTEED BROCCOLI WITH LEMON
Complement a feast of hearty dishes with a side of crisp broccoli dressed with lemon juice and olive oil.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium-high. Add shallots, and cook, stirring frequently, until translucent, about 2 minutes. Add broccoli, and season with salt and pepper; cook, stirring, 1 minute.
- Stir in the water, and bring to a boil; reduce heat. Cover, and simmer until broccoli is bright green and tender (it should offer little resistance when pierced with the tip of a paring knife), about 4 minutes. (All the liquid should have evaporated; if not, remove lid and continue cooking until dry.) Stir in lemon juice and half the zest.
- Transfer to a serving platter. Serve warm or at room temperature, drizzled with oil and sprinkled with remaining lemon zest.
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