ROASTED BROCCOLINI WITH PANKO GREMOLATA
Steps:
- Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven.
- Remove and discard the bottom half of the broccoli stems. Cut the remaining stems in half lengthwise up to the florets and pull the florets apart. (Don't cut through the florets!) Continue cutting all the stems and pulling the florets apart - you want to have about two inches of stem with whole florets attached. Place the broccoli on two sheet pans, drizzle with 4 tablespoons of olive oil, sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper. Toss well, spread in one layer on each pan, and roast for 15 minutes until crisp-tender and the edges are starting to brown, tossing occasionally.
- Meanwhile, in a small (8-inch) saute pan over medium-low heat, heat 1 1/2 tablespoons of olive oil, add the garlic, and cook for 1 minute, until fragrant but not browned. Add the panko, tossing to coat in the oil. Cook over medium-low heat for 3 to 4 minutes, until the panko is golden brown, tossing occasionally. Off the heat, add the pine nuts and lemon zest.
- Place the broccoli on a serving platter, sprinkle with the lemon juice, then the panko mixture, 1/2 teaspoon salt, and toss well. Serve hot, warm, or at room temperature.
BROCCOLI RABE WITH PINE NUTS
For an exotic side dish, try broccoli rabe. It's a leafy green vegetable with 6- to 9-inch stalks and scattered pieces of small broccoli-like buds.
Categories Dinner,Lunch
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Blanch broccoli rabe in a large pot of boiling water for 2 minutes; drain.
- In a large skillet, heat oil. Add garlic and cook 1 minute. Add broccoli rabe and cook 4 minutes; season with salt and pepper.
- Add pine nuts, toss and serve.
- Yields about 1/2 cup per serving.
Nutrition Facts : Calories 36 kcal
SPICY BROCCOLI RABE WITH PARMESAN AND PINE NUTS
Provided by Rhoda Boone
Categories Garlic Side Parmesan Pine Nut Broccoli Rabe Anchovy Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Fill a large pot with salted water and bring to boil over high heat. Fill a large bowl with ice water.
- Add the rabe to the boiling water and cook until bright green, about 2 minutes. Drain and submerge in bowl of ice water until cool, about 2 minutes. Drain and set aside.
- In a large skillet over medium heat, add the olive oil. Add the garlic, red pepper flakes, and anchovies, stirring and breaking up the anchovies with a wooden spoon. Cook until garlic is fragrant and light golden in color, 1 minute.
- Add the rabe to the pan with any residual water. Cook, tossing occasionally, until the mixture starts to wilt, about 2 minutes. Add the salt and pepper and cook until rabe is crisp tender, about 3 minutes more.
- Remove from heat and stir in lemon juice. Taste and adjust seasoning. Spoon onto plates or a platter and top with parmesan and pine nuts.
HEALTHY BROCCOLI RABE WITH PINE NUTS
Garlicky and nutty broccoli rabe. You can use normal broccoli if you wish, but broccoli rabe is more delicate and more suited for combination with pignoli, in my opnion.
Provided by spatchcock
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In large stockpot, boil water.
- Add broccoli rabe and blanch 2 minutes.
- Drain.
- In large skillet, heat oil.
- Add garlic and cook 1 minute.
- Add broccoli rabe and cook 4 minutes.
- Season with salt and pepper.
- Add pine nuts.
- Toss and serve.
- Yields about 1/2 cup per serving.
Nutrition Facts : Calories 92.3, Fat 9.4, SaturatedFat 1, Sodium 146.1, Carbohydrate 2, Fiber 0.4, Sugar 0.3, Protein 1.2
SAUTEED BROCCOLI RABE
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
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 PINE NUTS AND RAISINS
Provided by Melissa Clark
Categories Fruit Nut Side Sauté Thanksgiving Quick & Easy Low Cal Wheat/Gluten-Free Raisin Pine Nut Broccoli Rabe
Yield Makes 4 servings
Number Of Ingredients 6
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.
POLENTA WITH BROCCOLI RABE
Provided by Marian Burros
Categories dinner, easy, lunch, weekday, main course, side dish
Time 35m
Yield 4 servings as main dish or 8 as a side
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Cut off and discard tough stems from rabe. Wash thoroughly and drain on paper towels. Cut into one-inch pieces.
- Heat oil in a nonstick skillet. Saute the garlic for 30 seconds. Stir in rabe and coat with oil. Cook over medium heat until it begins to soften.
- Stir in raisins, pine nuts and red pepper. Cover and cook 5 to 7 minutes.
- Meanwhile bring water to a boil, then reduce to a simmer. Slowly stir in polenta and stir constantly for several minutes, until mixture begins to thicken. Do not let mixture become so thick that it cannot be stirred.
- Stir in the cheese and salt. Stir in rabe and spoon into a shallow baking dish. Place under broiler for about 2 minutes, just until the top begins to brown. Watch carefully.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 10 grams, Carbohydrate 47 grams, Fat 16 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 365 milligrams, Sugar 8 grams
SAUTEED BROCCOLI RABE WITH RAISINS AND PINE NUTS
In my family, this is a traditional side during the holidays, but that's just my family-it's really perfect any time of year. The trick is to blanch the broccoli rabe in boiling water for a minute or so to get rid of some of the bitterness and partially cook it.
Yield 4 to 6 side-dish servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Place the pine nuts on a heavy baking sheet, and toast in the oven until the nuts are fragrant and light golden brown, stirring once, about 7 minutes. Let cool.
- Bring a large pot of salted water to a boil. Working in batches, cook the broccoli rabe in the boiling salted water until crisp-tender, about 1 minute. Transfer the blanched broccoli rabe to a large bowl of ice water to cool. Reserve 1/4 cup of the cooking liquid. Drain the broccoli rabe again and set aside. (The pine nuts and broccoli rabe can be made 8 hours ahead. Store the pine nuts airtight at room temperature. Cover and refrigerate the broccoli rabe.)
- In a large, heavy skillet, heat the oil over a medium flame. Add the garlic and red pepper flakes, and sauté until the garlic is golden, about 2 minutes. Add the broccoli rabe, raisins, and 1/4 teaspoon of salt, and toss to coat. Add the reserved cooking liquid and cook until the broccoli rabe is heated through and the stems are tender, about 5 minutes. Season with more salt to taste. Just before serving, toss the mixture with the toasted pine nuts. Transfer to a bowl and serve.
SAUTéED BROCCOLI WITH GARLIC AND PINE NUTS
A really tasty side dish! I love garlic and pine nuts, and broccoli too, so this is a winner with me! This recipe comes from Anna Teresa Callen, an Italian cook.
Provided by Sharon123
Categories Fruit
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a small dry skillet, toast the pine nuts, stirring constantly to brown evenly. Don't burn!
- Chop the garlic fine. Set aside.
- Separate the broccoli into florets. Peel the skinnier stems and cut into cubes (or reserve the stems for cream of broccoli soup).
- In a large pot of rapidly boiling salted water, blanch the broccoli for about 8 minutes, until it is crisp-tender and still bright green.
- Drain thoroughly in a colander.
- In a sauté pan, heat the olive oil. Add the garlic and let it soften for a few minutes. Be careful not to let it burn.
- Then add the broccoli and pine nuts to the pan. Toss carefully to coat everything well with the garlicky oil. Salt and pepper to taste. Turn into a warmed serving bowl and serve at once. Enjoy!
Nutrition Facts : Calories 167.9, Fat 11.3, SaturatedFat 1.3, Sodium 67.3, Carbohydrate 14.5, Fiber 5.5, Sugar 3.7, Protein 6.5
PAPPARDELLE WITH PANCETTA, BROCCOLI RABE, AND PINE NUTS
Salty pancetta, luxurious pine nuts, and the bitter flavor of broccoli rabe come together in this simple pasta dish.
Provided by Kristine Kidd
Categories Leafy Green Nut Pasta Pork Sauté Quick & Easy High Fiber Bacon Spring Broccoli Rabe Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes. Discard garlic. Add onion, pancetta, and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes. Add dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli rabe tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
- Add pasta to skillet with broccoli rabe and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil and 1 cup cheese. Season to taste with salt and generous amount of pepper. Transfer to shallow bowl. Sprinkle with pine nuts and serve, passing additional cheese separately.
PASTA WITH SPICY BROCCOLI RABE AND PINE NUTS
Provided by Molly O'Neill
Categories pastas, main course, side dish
Time 30m
Yield Four servings
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to the boil. Add the broccoli rabe and blanch for 1 minute. Drain and pat dry. Bring another large pot of salted water to the boil. Add the penne and cook until al dente, about 10 minutes.
- Meanwhile, heat 2 teaspoons of the olive oil in a large nonstick skillet over medium heat. Add the pine nuts and cook, tossing frequently, until lightly toasted, about 2 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the broccoli rabe, the water and the red pepper flakes and cook until tender, about 5 minutes.
- Drain the pasta and add the broccoli rabe mixture, the remaining 2 teaspoons olive oil, the lemon juice, salt and pepper to taste. Toss to combine. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 608, UnsaturatedFat 12 grams, Carbohydrate 96 grams, Fat 16 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 888 milligrams, Sugar 5 grams
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