Broccoli Rabe Hummus Roasted Red Pepper Olive Pizza Recipes

SAUTEED BROCCOLI RABE

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.

ITALIAN-STYLE BROCCOLI RABE

Steps:

• Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor; blend into a paste.
• Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.
• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to "wring out" any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers; marinate for 30 minutes.
• Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.
• Transfer to a plate, top with pine nuts, and drizzle with lemon juice.

SAUTEED BROCCOLI RABE

Steps:

• Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Drain 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. Toss the mixture with toasted pine nuts, serve immediately.

SAUTEED BROCCOLI RABE WITH CRUSHED RED PEPPER

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add sugar and red pepper flakes and cook 1 minute. Add broccoli rabe and vinegar. Cook 3 to 5 minutes, or until wilted. Season, to taste, with salt and black pepper.

BROCCOLI RABE HUMMUS & ROASTED RED PEPPER & OLIVE PIZZA

Steps:

• Preheat oven to 400 degrees.
• In a 6 quart stockpot, heat 4 quarts of salted water to boiling.
• Blanch broccoli rabe in stock pot. Drain and set aside.
• Hummus:.
• In a large skillet, heat 1/4 cup oil and brown garlic.
• Remove garlic and oil to a food processor.
• Add chick peas, 1/4 cup water, pesto and process until smooth.
• Add 1/4 cup olive oil to the food processor while motor is running, allowing mixture to combine well.
• Broccoli Rabe Saute:.
• Finely chop the reserved broccoli rabe.
• Heat 1/4 cup oil in skillet over medium heat.
• Add broccoli rabe, 1/4 cup water, and red pepper flakes.
• Saute until all liquid is evaporated and rabe is tender, approximately 5 minutes.
• Pizza:.
• Slice each pita pocket in half horizontally.
• Spread hummus on the rough side of pita.
• Top with small amount of broccoli rabe.
• Sprinkle with grated cheese.
• Roasted Pepper Kalamata Olive Pizza:.
• Spread pesto on rough side of pita pockets.
• Top with peppers and olives.
• Sprinkle with grated cheese.
• Assemble pita pizzas on baking sheet.
• Bake in 400 degree oven for 10 minutes, until edges are golden brown.