BROCCOLI RABE WITH SUN-DRIED TOMATOES
An Italian bitter green Rapini, in the broccoli family it a nice change from the usual greens. A Tip If the bitter flavor of this healthy green is to strong for you. Boil the rapini first, then drain and saute it. Also, make sure to remove tough ends and peel the tough lower stalks so the cooked vegetable is tender.
Provided by Rita1652
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean the rapini in lots of water, removing any loose dirt & the bottom portion of the stems which appear tough. Cut into 4-inch lengths.
- Heat the oil in a large saute pan over medium-high heat. Add the garlic and saute until slightly softened, about 1 minute. Add the rapini, just enough water or stock to add moisture to the bottom for cooking, sun-dried tomatoes, salt and pepper. Cover and simmer until desired tenderness, about 15-30 minutes adding extra water if needed.
- Remove the lid and allow the water to evaporate.
- Garnish with Crushed pepper flakes.
Nutrition Facts : Calories 178.9, Fat 14.7, SaturatedFat 2, Sodium 117.6, Carbohydrate 8.6, Fiber 6.4, Sugar 1.6, Protein 7.7
BROCCOLI RABE WITH SUN-DRIED TOMATOES
Sun-dried tomatoes add subtle sweetness that balances out the bite of broccoli rabe.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Discard tough ends of broccoli rabe, and cut remainder into 1 1/2-inch lengths. Rinse, shake off excess water, but do not dry.
- In a 5-quart saucepan with a tight-fitting lid, heat 1 tablespoon oil over medium heat; swirl to coat bottom of pan. Add garlic; cook, stirring, until golden, about 1 minute.
- Add rinsed broccoli rabe (with water still clinging to leaves). Sprinkle with sugar; cover and cook until wilted, 5 to 6 minutes. Toss with sun-dried tomatoes, vinegar, and remaining 2 teaspoons oil. Season with salt and pepper.
Nutrition Facts : Calories 150 g, Fat 7 g, Fiber 5 g, Protein 8 g
5 INGREDIENT SAUTEED CHICKEN AND BROCCOLI RABE WITH BLACK OLIVES, SUNDRIED TOMATOES AND FETA
Provided by Robin Miller : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil from sun-dried tomatoes in a large skillet over medium-high heat. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add tomatoes, broccoli rabe, olives, and 1/4 cup water, season with salt and pepper, cover and cook 3 minutes, until broccoli rabe wilts and chicken is cooked through. Remove from heat, transfer to a serving plate and top with feta cheese. Usually served with capellini pasta or rice.
PASTA FRITTATA WITH BROCCOLI RABE AND SUN-DRIED TOMATOES
Categories Leafy Green Pasta Tomato Brunch Bake Sauté Vegetarian Quick & Easy Winter Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put oven rack in upper third of oven and preheat oven to 400°F.
- Cook pasta in a 6- to 8-quart pot of boiling salted water according to package instructions; 2 minutes before pasta is done cooking, add broccoli rabe and cook 2 minutes. Drain pasta and broccoli rabe and pat dry.
- Heat oil in a 10-inch heavy ovenproof nonstick skillet over high heat until hot but not smoking. Add pasta, broccoli rabe, and tomatoes and sauté, stirring frequently, 2 minutes. Whisk together eggs, cheese, milk, salt, and pepper and pour over pasta mixture. Transfer skillet to oven and bake until frittata is set (eggs should be just firm), 20 to 25 minutes. Transfer frittata to a cutting board and cut into wedges.
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.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 494 milligrams, Sugar 2 grams
BROCCOLI RABE WITH ROASTED TOMATOES
Chef Scott Frantangelo roasts tomatoes to intensify their flavor -- it's a good way to use them out of season.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
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.
BROCCOLI RABE WITH SUN DRIED TOMATOES AND ORECCHIETTE
This recipe comes from chef Robert Reischer of Tablespoon. The pasta is cooked similarly to risotto, so more liquid might be needed if the dish appears to be getting too dry. Choose a pot or pan large enough to hold all the broccoli rabe. From the San Francisco Chronicle.
Provided by Epi Curious
Categories < 60 Mins
Time 33m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large sauteuse, saute pan, or large sauce pot over medium heat, then add the olive oil.
- Add the pancetta and saute gently until some of the fat has rendered, about 4 minutes.
- Add the onions, garlic and red chile flakes to the pancetta and saute until the onions and garlic soften and turn golden, about 4 minutes. Be careful not to burn the onion and garlic or they will become bitter.
- Add the broccoli rabe to the pan. Cover and cook, stirring occasionally, until the greens begin to wilt.
- Bring the chicken stock to a simmer in a small saucepan.
- Add 1 cup of the hot chicken stock to the saute pan and bring to a boil. Add the sun-dried tomatoes and orecchiette to the pan and reduce the heat to a simmer. Continue stirring the contents of the pan and cook until the pasta becomes al dente, about 15 minutes. Slowly add more hot chicken stock, then water, as needed, to cook the pasta.
- Add the Parmesan cheese and lemon juice and season to taste with salt and freshly ground pepper. Serve immediately.
Nutrition Facts : Calories 294.6, Fat 12.7, SaturatedFat 3, Cholesterol 7.3, Sodium 248.9, Carbohydrate 35.4, Fiber 2.2, Sugar 3.5, Protein 10.8
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