Broccoli Rabe With Garlic And Golden Raisins 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.

BROCCOLI RABE WITH GARLIC AND ALMONDS

Steps:

• Bring a large pot of salted water to a boil. Working in batches, add broccoli rabe to water and cook until water returns to a boil. With a slotted spoon, transfer to a colander to drain. In a large skillet, heat oil over medium. Add garlic and almonds; cook just until beginning to turn golden, about 5 minutes. Add broccoli rabe and toss to combine. Season to taste with salt and pepper. Serve warm or at room temperature.

BROCCOLI RABE PASTA WITH GOLDEN GARLIC

Steps:

• Bring a 6- to 8-quart pasta pot of water to a rolling boil and season generously with salt.
• Meanwhile, peel the garlic cloves, leaving them whole, then cut them lengthwise into thin slices. Cook the garlic slices in the olive oil in a heavy skillet over medium heat, stirring occasionally, until the oil bubbles, then reduce the heat to medium-low and cook the garlic slowly, stirring occasionally, until pale golden, 5 to 6 minutes. Stir in the red pepper and remove the pan from the heat (the garlic will continue to cook in the residual heat).
• Add the pasta to the boiling salted water and cook it, stirring once or twice in the beginning, according to the package instructions. About 4 to 5 minutes before the pasta is done (depending on how tender your broccoli rabe is), stir in the broccoli rabe and continue to boil the mixture, uncovered, until the pasta is al dente and the broccoli rabe is tender.
• Drain the pasta mixture in a colander and transfer it to a large serving bowl. Spoon the garlic/oil mixture over the pasta and drizzle it with additional olive oil to taste.

BROCCOLI RABE WITH RAISINS AND GARLIC

Steps:

• Bring a gallon of water to a boil in a large pot. Blanche the rabe for 7 minutes and cool under cold running water. Drain.
• Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and toss, cooking for about 2 minutes, until golden. Add the cooked rabe, raisins, salt and pepper flakes. Shake the skillet and cook until hot, about 7 minutes.
• Pour the remaining oil over the vegetables and adjust seasoning. Serve hot or at room temperature.

LEMON-GARLIC BROCCOLI RABE

Steps:

• Trim 1 bunch broccoli rabe and cut into 2-inch pieces. Cook in boiling salted water until tender, 2 to 3 minutes; drain. Saute 2 sliced garlic cloves in olive oil in a large skillet until golden. Add the broccoli rabe, 1 teaspoon grated lemon zest, 1¿2 teaspoon kosher salt and a few grinds of pepper; toss. Top with shredded asiago.

BROCCOLI RABE WITH GARLIC

Steps:

• Heat oil in a large skillet.
• Add garlic to skillet and cook over medium heat until lightly browned, a few minutes.
• Add broccoli rabe to skillet, and cook until wilted.
• Sprinkle with salt and pepper.
• Transfer to a bowl and serve.

BROCCOLI RABE WITH PINE NUTS AND RAISINS

Steps:

• In extra-large skillet over medium heat, heat olive oil. Add pine nuts and toast, stirring constantly, until fragrant and just barely golden, 1 to 2 minutes. Add garlic and sauté 1 minute more. Add broccoli rabe, sherry, and golden raisins and cover pan. Cook, stirring occasionally, until broccoli rabe is tender, 7 to 10 minutes. Season with kosher or coarse sea salt and freshly ground pepper and serve.

BROCCOLI RABE WITH GOLDEN RAISINS

Steps:

• Heat a deep skillet over medium heat. Add oil and onions and cook 3 minutes. Add raisins and broccoli and season with salt.
• Add broth and bring to a bubble, then reduce heat to simmer. Cover the pan and cook 12 minutes or until broccoli is tender and no longer bitter.
• Remove lid and allow liquid to reduce by half 2-3 minutes. Transher to serving dish.