IS BROCCOLI RABE GOOD FOR YOU RECIPES

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ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE - SKINNYTASTE



Orecchiette with Sausage and Broccoli Rabe - Skinnytaste image

Orecchiette Pasta with Sausage and Broccoli Rabe uses chicken sausage in place of pork and a whole lot of garlic! This lightened up version will not disappoint!!

Provided by Gina

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 8

1 large bunch broccoli rabe (washed and 2" trimmed off stems)
1 lb lean chicken sausage (removed from casing)
1 tsp olive oil
5-6 cloves garlic (chopped)
10 oz orecchiette pasta (wheat or gluten-free)
1 cup less sodium chicken broth
1/4 cup grated Parmigiano Reggiano
crushed red pepper flakes (optional)

Steps:

  • Cut broccoli rabe in quarters.
  • Bring a large pot of water to boil. When it comes to a rolling boil, add broccoli rabe.
  • Blanch for about 1 1/2 - 2 minutes, drain and set aside in a colander.
  • Re-fill pot with water and salt for the pasta and bring back to a boil.
  • Add pasta and cook according to package directions for al dente.
  • In a large deep sauté pan, brown sausage on medium heat, breaking up into small pieces as it cooks.
  • When completely cooked through set aside in a dish or a bowl.
  • Increase heat to medium high, add olive oil to the pan; when hot add garlic and cook until golden (don't burn).
  • Return broccoli rabe to the pan, mix well with the garlic and oil, season with salt and pepper and cook about a minute. Return cooked sausage to the pan and mix well.
  • Drain pasta and add to the broccoli rabe. Reduce heat and stir for about 30 seconds.
  • Add chicken broth, parmesan cheese and red pepper flakes if using.
  • Adjust salt and pepper to taste and toss another 30 seconds so that everything is mixed well and the pasta is coated with the sauce.
  • Remove from heat and add to a large pasta dish or divide equally between 6 pasta bowls. Serve with additional grated cheese if you desire.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 289 kcal, CarbohydrateContent 39 g, ProteinContent 21 g, FatContent 5 g, FiberContent 4 g, SugarContent 1 g, SaturatedFatContent 1 g, CholesterolContent 4 mg

CHEESY TOMATO BEANS WITH BROCCOLI RABE RECIPE | BON AP…



Cheesy Tomato Beans With Broccoli Rabe Recipe | Bon Ap… image

This weeknight skillet dinner is our version of pizza beans...plus a dose of greens.

Provided by Christina Chaey

Yield 4 servings

Number Of Ingredients 11

4 garlic cloves
3 Tbsp. extra-virgin olive oil, plus more for serving
4 oil-packed anchovy fillets
2 Tbsp. double-concentrated tomato paste
½ tsp. crushed red pepper flakes, plus more for serving
1 bunch broccoli rabe, trimmed, cut into 3" pieces
Kosher salt, freshly ground pepper
1 14-oz. can whole peeled tomatoes, drained, tomatoes torn into pieces, liquid reserved
2 15-oz. cans cannellini (white kidney) or other white beans, rinsed
1 cup shredded low-moisture mozzarella
Finely grated Parmesan and toasted country-style bread (for serving)

Steps:

  • Cook garlic and 3 Tbsp. oil in a large ovenproof skillet over medium, reducing heat as needed to keep garlic from burning, until golden brown, 6–8 minutes. Add anchovies, tomato paste, and ½ tsp. red pepper flakes.
  • Cook, stirring with a wooden spoon, until tomato paste is darkened in color and anchovies are dissolved into mixture, about 2 minutes.
  • Add broccoli rabe to skillet and stir to coat; season with salt and pepper. Cook until broccoli rabe leaves are wilted and stems begin to soften, 6–8 minutes. Mash garlic cloves with spoon and stir into broccoli rabe to incorporate. Add tomato pieces and cook until broccoli rabe is tender and almost all of the liquid from tomatoes is evaporated (it should look more like a paste than a sauce), 8–10 minutes. Add beans, reserved tomato liquid, and ¼ cup water and stir to combine; season with more salt and pepper. Bring to a simmer and cook until beans are warmed through and flavors have melded, about 5 minutes.
  • Heat broiler. Evenly scatter mozzarella over bean mixture and transfer skillet to oven. Broil until cheese is melted, bubbling, and browned in spots, about 2 minutes (watch carefully so cheese doesn’t burn).
  • Serve beans, topped with Parmesan and more oil and red pepper flakes, with toast alongside for dipping.

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