COOK BROCCOLI RABE RECIPES

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SICILIAN-STYLE BROCCOLI RABE RECIPE | ALLRECIPES



Sicilian-Style Broccoli Rabe Recipe | Allrecipes image

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

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 6

1 bunch broccoli rabe, ends trimmed
2 tablespoons olive oil, divided
1 clove garlic, very thinly sliced
¼ teaspoon red pepper flakes
3 tablespoons water
¼ teaspoon kosher salt

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, CarbohydrateContent 3 g, FatContent 6.8 g, FiberContent 1.6 g, ProteinContent 2.1 g, SaturatedFatContent 0.9 g, SodiumContent 137.3 mg, SugarContent 0.7 g

ROASTED BROCCOLI RABE RECIPE - NYT COOKING



Roasted Broccoli Rabe Recipe - NYT Cooking image

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

Total Time 20 minutes

Yield 3 to 4 servings

Number Of Ingredients 5

1 pound broccoli rabe, trimmed of any tough, fibrous stems (tender ones are fine)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
2 garlic cloves, peeled and smashed
Pinch red pepper flakes

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//schema.org, Calories 87, UnsaturatedFatContent 6 grams, CarbohydrateContent 4 grams, FatContent 7 grams, FiberContent 3 grams, ProteinContent 4 grams, SaturatedFatContent 1 gram, SodiumContent 183 milligrams, SugarContent 0 grams

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BROCCOLI RABE | MARTHA STEWART
Cooking this stronger version of broccoli properly will ease much of its natural bitterness and yield an unusual and satisfying flavor. Try serving it with grilled Italian sausages and crusty bread.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
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BAKED BROCCOLI RABE WITH PARMESAN RECIPE - NYT COOKING
Broccoli rabe usually doesn’t make it past a sauté pan with garlic and olive oil, nor does it need to. But the extra step of baking it in the oven with a shower of grated Parmesan on top — a suggestion from the chef John Schenk that was written up in a 1997 Minimalist column — is one to try. Blanch the broccoli rabe until it’s bright green and nearly tender, then cook it in a pan with golden toasted garlic. From there, put it in a baking dish, sprinkle with cheese, and bake until it the cheese melts, which Parmesan does unevenly — but in a good way. This is a recipe that can easily be started, stopped and picked back up later, either after the blanching or after the sautéing. It can also be served at room temperature, so despite the three-step cooking process, it’s pretty flexible.
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Are you tired of conventional steamed spinach or broccoli side? This sauteed broccoli rabe will give you the perfect variety to classic healthy green sides.
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  • Serve as a side dish or add to pasta, polenta, farinata and sandwiches.
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This recipe has been in my family for a long time. It works really great as a side dish or as a main dish if served with pasta (I like to use either gemelli or cavatelli). The chicken broth takes a lot of the bitterness out of the broccoli rabe. Top with grated Parmesan cheese, if desired.
From allrecipes.com
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Total Time 25 minutes
Category Side Dish, Vegetables
Calories 290.6 calories per serving
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Instructions Checklist. Step 1. Cut thick, lower stems off broccoli rabe and peel. Reserve florets and leaves. Advertisement. Step 2. 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.
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