Broccoli Rabe With Pepper And Onion Recipes

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SAUTEED BROCCOLI RABE WITH CRUSHED RED PEPPER



Sauteed Broccoli Rabe with Crushed Red Pepper image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 12m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons sugar
1/2 teaspoon crushed red pepper flakes
8 cups chopped broccoli rabe
1 tablespoon rice vinegar or white wine vinegar
Salt and ground black 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 WITH PEPPER AND ONION



Broccoli Rabe with Pepper and Onion image

You can serve this quick saute tossed with pasta or as-is for a bold and veggie-packed side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 large red bell pepper, stemmed, seeded, and thinly sliced
1 jalapeno, stemmed and thinly sliced
1 medium red onion, halved and thinly sliced
1 bunch broccoli rabe (about 1 pound), trimmed, cut into 1 1/2-inch pieces
Coarse salt and ground pepper
1 tablespoon red-wine vinegar
1 1/2 teaspoons sugar

Steps:

  • In a large pot, heat olive oil over medium-high. Add bell pepper, jalapeno, and red onion. Cook, stirring occasionally, until onion begins to soften, 3 minutes. Add broccoli rabe; season with salt and pepper and cook, stirring occasionally, until vegetables are crisp-tender, 4 minutes. Stir in vinegar and sugar and cook 1 minute. Serve warm or at room temperature.

Nutrition Facts : Calories 126 g, Fat 7 g, Fiber 1 g, Protein 5 g

BROCCOLI RABE WITH GARLIC



Broccoli Rabe With Garlic image

Provided by Ina Garten

Time 25m

Yield 4 to 5 servings

Number Of Ingredients 6

2 bunches broccoli rabe
3 tablespoons good olive oil
6 large cloves garlic, sliced
1/2 teaspoon crushed red pepper flakes
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

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.

GRILLED BROCCOLI RABE WITH GRILLED PEPPER RELISH



Grilled Broccoli Rabe with Grilled Pepper Relish image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

3 bell peppers (orange, red and yellow, or all one color)
Canola oil, for brushing
Salt and freshly ground black pepper
2 large cloves garlic
3 tablespoons extra-virgin olive oil, plus more for drizzling
3 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 bunches broccoli rabe, woody stems trimmed

Steps:

  • Heat the grill to high; if using charcoal, wait until the coals are ashed over and glowing.
  • Brush the peppers with canola oil, season with salt and pepper and grill, covered, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam and soften for 15 minutes. Keep the grill at high heat.
  • While the peppers steam, smash the garlic cloves, sprinkle with salt, and use the blade of your knife to work the garlic to a puree. Transfer to a bowl and add the olive oil, vinegar, basil, parsley and salt and pepper. Peel, seed and dice the peppers and add them to the bowl. Taste and season as needed. Let the relish sit at room temperature while you cook the broccoli rabe.
  • Bring a large pot of salted water to a boil. Add the broccoli rabe, cook for 2 minutes, then immediately plunge it into an ice water bath. Drain until almost dry but still slightly damp (a little bit of water helps the rabe steam on the grill). Brush the rabe with canola oil and season with salt and pepper. Grill the broccoli rabe until crisp-tender and slightly charred on both sides, about 1 minute per side. Transfer to a platter, top with the pepper relish and drizzle with a bit of olive oil.

LINGUINE WITH BROCCOLI RABE & PEPPERS



Linguine with Broccoli Rabe & Peppers image

Broccoli rabe is one of my favorite veggies. Since it cooks right with the pasta, you can multitask. Before you know it, dinner is served. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1 pound broccoli rabe
1 package (16 ounces) linguine
3 tablespoons olive oil
2 anchovy fillets, finely chopped, optional
3 garlic cloves, minced
1/2 cup sliced roasted sweet red peppers
1/2 cup pitted Greek olives, halved
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup grated Romano cheese

Steps:

  • Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Cut stems and leaves into 2-in. pieces. Cook linguine according to package directions, adding broccoli rabe during the last 5 minutes of cooking. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium-high heat. Add anchovies and garlic; cook and stir 1 minute. Stir in red peppers, olives, pepper flakes, pepper and salt., Add linguine and broccoli rabe to skillet; toss to combine, adding reserved pasta water as desired to moisten. Serve with cheese.

Nutrition Facts : Calories 429 calories, Fat 15g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 487mg sodium, Carbohydrate 60g carbohydrate (4g sugars, Fiber 5g fiber), Protein 17g protein.

BROCCOLI RABE AND RED BELL PEPPER FRITTATA



Broccoli Rabe and Red Bell Pepper Frittata image

Categories     Cheese     Egg     Garlic     Onion     Pepper     Breakfast     Brunch     Broil     Sauté     Vegetarian     Quick & Easy     Oregano     Broccoli Rabe     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

3 tablespoons olive oil
1 red bell pepper, thinly sliced
1 medium onion, thinly sliced
1 small bunch broccoli rabe, cut into 1 1/2-inch pieces
4 large garlic cloves, thinly sliced
8 large eggs
3 tablespoons chopped fresh oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 cup (packed) shredded sharp provolone cheese

Steps:

  • Preheat broiler. Heat oil in large ovenproof skillet over high heat. Sauté bell pepper and onion until soft, about 5 minutes. Add broccoli rabe and garlic, stirring to coat with oil. Reduce heat to medium, cover, and cook until vegetables are crisp-tender, about 4 minutes.
  • Meanwhile, whisk together eggs and next 4 ingredients in large bowl. Arrange vegetables evenly in skillet, then pour egg mixture over. Cover and cook over medium-low heat until eggs are set around edges and almost set in center, about 8 minutes. Sprinkle evenly with cheese. Transfer skillet to broiler and heat until eggs are completely set and cheese is melted and bubbling, about 2 minutes. Run spatula around skillet edges to loosen frittata. Cut into wedges and serve hot or at room temperature.

ROASTED BROCCOLI RABE



Roasted Broccoli Rabe image

If you've never roasted broccoli rabe, this recipe will be a revelation. The high heat renders the stems and florets tender while the leaves crisp around the edges, like kale chips but with a spicy broccoli bite. Make sure not to crowd the pan or everything will steam rather than roast. This recipe will also work with regular broccoli. Cut the head up into bite-sized pieces and add 5 to 10 minutes to the cooking time.

Provided by Melissa Clark

Categories     dinner, quick, side dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 5

1 pound broccoli rabe, trimmed of any tough, fibrous stems (tender ones are fine)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
2 garlic cloves, peeled and smashed
Pinch red pepper flakes

Steps:

  • Heat oven to 425 degrees. Toss broccoli rabe with olive oil, salt and red pepper flakes. Toss garlic cloves into rabe and spread on a sheet pan.
  • Roast rabe for about 10 minutes. It's done when the stems are tender and the leaves are crisp at the edges.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 183 milligrams, Sugar 0 grams

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Top Asked Questions

How to cook broccoli rabe and garlic?
Heat 2 tablespoons olive oil in a large frying pan over medium heat until shimmering. Add the garlic and 1/4 teaspoon red pepper flakes if using, and cook, stirring frequently, until the garlic is very fragrant and light golden brown, about 1 minute. Sauté the broccoli rabe.
How do you cook Broccoli with garlic and peppers?
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.
How do you Blanch broccoli rabe before cooking?
Blanch the broccoli rabe. Add the broccoli rabe to the boiling water and blanch until bright green and crisp-tender, about 1 minute. Dry the broccoli rabe. Transfer the broccoli rabe with tongs or a spider to the prepared baking sheet and arrange into an even layer.
What is broccoli rabe and what does it taste like?
This green vegetable can be more nutty and bitter in flavor than broccoli, but cooked the right way, broccoli rabe is tender, flavorful, and worth grabbing a bunch of from the farmers market or grocery store produce aisle.

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