Broccoli Rabe With Garlic Tomatoes And Red Pepper Recipes

BROCCOLI RABE WITH TOMATOES

Steps:

• Cut off and discard any tough stems from the rabe.
• Core and chop the tomatoes into 1/2-inch cubes.
• Bring enough salted water to a boil to cover the rabe when added. Add the rabe, bring to a boil and cook for 1 minute. Drain, reserving 1/4 cup of the cooking liquid.
• Heat the oil in a large skillet, add the rabe, tomatoes, garlic, salt and pepper to taste and the pepper flakes. Add the reserved liquid. Cook over high heat for 2 minutes, shaking and stirring. Serve immediately.

BROCCOLI RABE WITH GARLIC, TOMATOES, AND RED PEPPER

Steps:

• Bring 2 quarts of water to a boil. Place broccoli rabe in boiling water and cook for about 2 minutes.
• Drain. Place in ice water to cool.
• Squeeze liquid from broccoli rabe and set aside.
• Heat oil in skillet over medium heat and add garlic. Saute' for 1 minute or until lightly browned.
• Add broccoli rabe, tomatoes, and pepper. Cook 3 minutes or until tender.

BROCCOLI RABE WITH OLIVE OIL AND GARLIC

Steps:

• Fill a large wide saucepan with water; heat to boiling. Add the broccoli rabe and salt ; boil until tender, 6 to 8 minutes. Drain immediately. Wipe the pan dry. Add the oil, garlic and red pepper flakes to the saucepan. Heat over low heat, stirring, until warmed and garlic begins to sizzle, about 5 minutes. Stir the broccoli rabe into the warm oil to coat. Serve at once.

BROCCOLI RABE WITH GARLIC

Steps:

• Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.

BROCCOLI AND BROCCOLI RABE WITH ROASTED RED PEPPERS

Steps:

• Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 1/3-inch-wide strips. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Working in batches, cook broccoli and broccoli rabe in large pot of boiling salted water until just crisp-tender, about 3 minutes per batch. Using large slotted spoon or strainer, transfer vegetables to bowl of ice water to cool. Drain well. (Can be prepared 1 day ahead. Wrap in paper towels; enclose in resealable plastic bags and refrigerate.)
• Heat olive oil in heavy large pot over medium-high heat. Add garlic; stir until golden, about 1 minute. Add broccoli and broccoli rabe; toss until coated with oil and heated through, about 5 minutes. Add bell pepper strips; toss to blend. Season with salt and pepper. Transfer to platter. Serve warm or at room temperature.

BROCCOLI RABE & GARLIC PASTA

Steps:

• Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside., In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil., Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese.

SPICY GARLIC BROCCOLI RABE

Steps:

• Fill a Dutch oven two-thirds full with water; bring to a boil. Trim ½ in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces. Add to boiling water. Reduce heat; simmer, uncovered, until crisp-tender, 1-2 minutes. Drain., In a large skillet over medium heat, cook garlic in oil for 1 minute. Add pepper flakes; cook and stir 30 seconds longer. Add broccoli rabe and salt; heat through.

BROCCOLI RABE WITH GARLIC AND HOT PEPPER

Steps:

• 1 Separate the broccoli rabe into florets. Trim off the base of the stems. Peeling the stems is optional. Cut each floret crosswise into 2 or 3 pieces. 2 Bring a large pot of water to a boil. Add the broccoli rabe and salt to taste. Cook until the broccoli is almost tender, about 5 minutes. Drain. 3 Dry the pot and add the oil, garlic, and red pepper. Cook over medium heat until the garlic is lightly golden, about 2 minutes. Add the broccoli and a sprinkle of salt. Stir well. Cover and cook until tender, 3 minutes more. Serve hot or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

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.

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.

BROCCOLI RABE WITH MELTED GARLIC

Steps:

• Heat olive oil in small saucepan over low heat. Add garlic and simmer until garlic is very tender, about 10 minutes (do not brown). Remove from heat; stir in dried crushed red pepper. (Melted garlic can be made 1 day ahead. Cover and chill. Rewarm before continuing.)
• Cook broccoli rabe in very large pot of boiling salted water until tender, about 5 minutes. Drain well. Toss with melted garlic and oil. Season to taste with salt and pepper.

BROCCOLI RABE WITH ROASTED TOMATOES

Steps:

• Preheat oven to 400 degrees. Drizzle 6 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Add whole garlic, thyme, and tomatoes, cut sides down. Bake until tomato skins blister, about 25 minutes. Remove from oven; peel off tomato skins. Lower oven to 325 degrees. Return tomatoes to oven; bake for 30 minutes. Let cool on pan. Discard garlic and thyme.
• Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add broccoli rabe in 2 batches to boiling water; blanch for 20 seconds. Transfer to ice water. Drain and chop roughly.
• Heat 4 tablespoons oil in a large saute pan over medium heat. Add sliced garlic; saute until lightly golden, about 4 minutes. Add broccoli rabe and stock. Stir in red pepper flakes. Season with salt. Add tomatoes and their juices and cook over medium heat, simmering until broccoli is tender. Season again.