Broccoli And Rapini With Lemon And Shallots Recipes

CHARRED BROCCOLI WITH LEMON AND CHILE FLAKES

Steps:

• Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil is heated, add the broccoli, flat sides down, in an even layer, and sprinkle with 1/2 teaspoon salt. Let the broccoli cook undisturbed for 2 minutes. Flip the broccoli and continue cooking until the broccoli is tender-crisp, an additional 2 to 3 minutes. Remove the broccoli to a plate and set aside.
• Turn the heat down to low and add 1/2 tablespoon olive oil. Add the garlic, shallot and chile flakes and cook, stirring frequently, until tender, 2 to 3 minutes. Turn off the heat and add the lemon zest and juice and stir to combine.
• Spoon the lemon-shallot mixture over the broccoli and serve.

BROCCOLI AND RAPINI WITH LEMON AND SHALLOTS

Steps:

• Melt 1/4 cup butter with 1/2 cup shallots and 1 1/2 teaspoons lemon peel in very large skillet over medium-high heat. Sauté 2 minutes. Mix in broccoli and 1/4 cup water. Sprinkle with salt. Cover; cook until broccoli is crisp-tender and water evaporates, about 4 minutes. Transfer broccoli to bowl; cover to keep warm.
• Melt remaining 1/4 cup butter with remaining shallots and lemon peel in same skillet over high heat; sauté 2 minutes. Add rapini. Sprinkle with salt, cover, and cook until rapini wilts, about 2 minutes. Uncover and sauté until tender, about 1 minute longer. Mix into broccoli. Season with salt and pepper.

LEMONY BROCCOLINI

Steps:

• Bring a large pot of water to a boil. Prepare an ice water bath. Blanch the broccolini in the boiling water for 1 1/2 to 2 minutes. Immediately plunge into the ice water, then drain on paper towels.
• In a large skillet, melt the butter over medium-high heat. Add the garlic and cook for a minute, then throw in the broccolini. Toss to coat in the butter and garlic, then sprinkle with salt and pepper. Add the lemon zest and juice and continue cooking for a couple more minutes.

FUSILLI WITH RAPINI (BROCCOLI RABE), GARLIC, AND TOMATO WINE SAUCE

Steps:

• Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
• Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
• Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.

RAPINI WITH GARLIC & CHILI FLAKES

Steps:

• Chop off bottom inch of stalks.
• Bring a large pot of salted water to boil.
• Add rapini.
• Return to boil and boil about two to three minutes or until crisp-tender.
• Drain.
• Heat olive oil in a skillet on medium high heat.
• Add garlic, pepper flakes and rapini.
• Toss together for a minute or two, reduce heat, cover pan and cook three minutes.
• Remove cover, season and serve.

EASY LEMON AND GARLIC BROCCOLI

Steps:

• Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
• While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

BROCCOLINI WITH SHALLOTS

Steps:

• Place Broccolini in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until tender. Drain well. Remove and keep warm., In the same skillet, saute shallot in oil until tender. Add garlic; cook 1 minute longer. Add the Broccolini, lemon juice, salt and pepper. Saute for 1-2 minutes or until heated through.