Broccoli Raab And White Bean Crescents Recipes

SPICY WHITE BEAN STEW WITH BROCCOLI RABE

Steps:

• Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
• Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
• Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
• Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
• Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
• Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
• Serve with feta and parsley, and with eggs, if you like.

BROCCOLI RABE AND WHITE-BEAN SOUP

Steps:

• In a large Dutch oven or pot, heat oil over medium. Add onions and garlic; season with salt and pepper. Cook, stirring frequently, until onions have softened, 8 to 10 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms begin to release their liquid, 2 to 4 minutes. Add broccoli rabe; cook until wilted, 2 to 3 minutes.
• Add broth and 2 cups water; season with salt and pepper. Bring to a boil, and reduce heat to medium-low. Cook, stirring occasionally, until broccoli rabe is tender, 10 to 15 minutes. Add beans and parsley; simmer until warmed through, about 5 minutes.

BROCCOLI RAAB AND WHITE BEAN CRESCENTS

Steps:

• 1. Place broccoli raab in food processor, and pulse until finely chopped. Heat oil in nonstick skillet over medium-high heat. Add garlic and red pepper flakes, and cook 1 minute. Add broccoli raab, and sauté 5 minutes, or until tender. Stir in balsamic vinegar and sugar, and season with salt. Remove from heat, and stir in beans and sun-dried tomatoes. Cool. 2. Preheat oven to 375°F, and line baking sheet with parchment paper. Roll out 1 sheet puff pastry to 12-inch square on floured work surface. Cut out rounds using 3½-inch cutter. Spoon 1 Tbs. broccoli raab mixture in center of each round, and brush edges with water. 3. Press edges together and press down with fork tines to seal. Transfer crescents to prepared baking sheet. Repeat with scraps and remaining dough. Bake 20 minutes (25 minutes for frozen crescents).

BROCCOLI RABE AND CANNELLINI BEANS

Steps:

• Trim and discard coarse leaves and tough stem roots from broccoli rabe. Cut off florets. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. In a large skillet set over moderate heat cook the garlic in the oil until lightly golden. Add the broccoli rabe, broth, red pepper flakes and salt to taste and cook the mixture, over moderately high heat, partially covered, stirring occasionally, for 3 minutes. Add the cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans heated through.
• In a pot of boiling salted water cook the orecchiette until al dente. Drain. Add broccoli rabe mixture and toss to combine.

BROCCOLI RABE WITH WHITE BEANS AND FRESH RAVIOLI

Steps:

• Heat oil in large pan over medium heat. Add garlic and diced red peppers. Cook until soft. Add broccoli rabe and stir until wilted. Combine with drained beans, chicken stock, white wine and red pepper flakes. Cook ravioli according to package directions. Meanwhile, in a large pot of boiling water cook ravioli until soft. Drain and serve pasta with sauce and Parmesan cheese.

WHITE BEANS WITH BROCCOLI RABE AND LEMON

Steps:

• Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes. Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.
• Add beans and 1/2 cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes. Mix in parsley and 2 tablespoons Parmesan.
• Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.

BROCCOLI RABE, WHITE BEAN, AND FONTINA PASTA

Steps:

• Bring a large pot of water to a boil.
• Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes.
• Drain.
• Dry the pot.
• Whisk broth and flour in a small bowl until smooth.
• Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
• Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes.
• Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach).
• Cook, stirring, until the mixture is heated through, about 1 minute.
• Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with toasted bread crumbs, if desired.

BROCCOLI RAAB AND WHITE BEAN CRESCENTS

Steps:

• Place broccoli raab in food processor, and pulse until finely chopped. Heat oil in a nonstick skillet over medium-high heat. Add garlic and red pepper flakes, and cook 1 minute. Add broccoli raab, and saute 5 minutes, or until tender. Stir in balsamic vinegar and sugar, and season with salt. Remove from heat, and stir in beans and sun-dried tomatoes. Cool.
• Preheat oven to 375'* and line baking sheet with parchment paper. Roll out 1 sheet puff pastry to 12-inch square on floured work surface. Cut out rounds using 3 1/2 inch cutter. Spoon 1 tablespoons broccoli raab mixture into center of each round, and brush edges with water. Press edges together and press down with fork tines to seal. Transfer crescents to prepared baking sheet. Repeat with scraps and remaining dough. Bake 20 minutes (25 minutes for frozen crescents if you have frozen ahead).