Healthy Broccoli Rabe With Pine Nuts Recipes

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BROCCOLI RABE WITH PINE NUTS AND RAISINS



Broccoli Rabe with Pine Nuts and Raisins image

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

1 tablespoon olive oil
1/4 cup pine nuts
1 garlic clove, minced
Two 2- to 2 1/2-pound bunches broccoli rabe, leaves and woody stems removed
1/3 cup dry sherry or white wine
1/4 cup golden 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.

SPICY BROCCOLI RABE WITH PARMESAN AND PINE NUTS



Spicy Broccoli Rabe with Parmesan and Pine Nuts image

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

2 pounds broccoli rabe (about 2 bunches) trimmed and sliced into 2-inch pieces
3 tablespoons olive oil
4 garlic cloves, thinly sliced crosswise
1/2 to 3/4 teaspoon red pepper flakes
4 oil-packed anchovy fillets
1 teaspoon kosher salt, plus more for blanching
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice
1 ounce parmesan, shaved in strips using a peeler (1/2 cup curls)
1/4 cup toasted pine nuts

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.

BROCCOLI RABE WITH PINE NUTS



Broccoli Rabe with Pine Nuts image

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

6 cup(s) Cooked spinach (salted) rinsed and large stems removed (about 2 bunches)
2 tsp(s) Olive oil
2 clove(s), large Garlic clove(s) minced
0.125 tsp(s) Black pepper or to taste
0.125 tsp(s) Table salt or to taste
2 tbsp(s) Pine nuts toasted

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

SAUTEED BROCCOLI RABE



Sauteed Broccoli Rabe image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

4 bunches (12 to 16 ounces each) broccoli rabe (rapini), stems trimmed
1/4 cup olive oil
3 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper flakes
1/3 cup raisins
Salt
2 tablespoons pine nuts, toasted

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.

ITALIAN-STYLE BROCCOLI RABE



Italian-Style Broccoli Rabe image

Garlic, lemon, and the nutty bitterness of broccoli rabe are a wonderful combination. I'm deathly allergic to tree nuts, but this Italian side dish smelled so good the first time I encountered it, I called my doctor the next day to find out if pine nuts are actually nuts. He didn't know. I went back and ate it anyway. Turns out pine nuts are seeds, by the way.

Provided by Brian Genest

Categories     Side Dish     Vegetables

Time 1h5m

Yield 6

Number Of Ingredients 9

½ cup olive oil
3 cloves garlic, minced
1 teaspoon anchovy paste
½ teaspoon salt
3 bunches broccoli rabe, trimmed
1 teaspoon crushed red pepper
1 teaspoon olive oil
½ cup pine nuts
1 wedge lemon

Steps:

  • Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor; blend into a paste.
  • Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.
  • Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to "wring out" any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers; marinate for 30 minutes.
  • Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.
  • Transfer to a plate, top with pine nuts, and drizzle with lemon juice.

Nutrition Facts : Calories 269 calories, Carbohydrate 8.1 g, Cholesterol 0.4 mg, Fat 24.6 g, Fiber 3.8 g, Protein 7 g, SaturatedFat 3.5 g, Sodium 332.4 mg, Sugar 1.7 g

BROCCOLI-RABE-AND- PINE-NUT TART



Broccoli-Rabe-and- Pine-Nut Tart image

Provided by Molly O'Neill

Categories     dinner, appetizer, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 1/2 cloves garlic, minced
1 bunch broccoli rabe, well rinsed, tough stems removed
3/4 teaspoon lemon juice
Kosher salt and freshly ground black pepper to taste
1 medium yellow onion, thinly sliced
6 tablespoons toasted pine nuts
1/2 pound frozen puff-pastry dough, thawed
1 egg, lightly beaten with 1 teaspoon water

Steps:

  • In a large kettle set over medium-high heat, heat 1 tablespoon of the oil and add the garlic. Cook, stirring, until the garlic just begins to brown. Immediately add the broccoli rabe, reduce the heat to medium and cook, stirring occasionally, until the rabe is tender and most of the liquid has evaporated, about 10 minutes. Add the lemon juice, season with salt and pepper and cook for 2 minutes more. Remove from the heat, cool and coarsely chop. (You should have about 1 1/4 cups.)
  • Meanwhile, heat another tablespoon of oil in a small saucepan, set over medium heat and add the onion. Cook, stirring occasionally, until the onion is lightly browned, about 10 minutes. Transfer the onion to a food processor, add 4 tablespoons of the pine nuts and 1/2 teaspoon kosher salt and process until smooth. Set aside.
  • Preheat the oven to 425 degrees. On a lightly floured surface, roll the puff-pastry dough out to a thickness of 1/8 inch. Using a ruler as your guide, cut a 12-inch-by-6-inch rectangle from the dough (this will form the base of the tart) and carefully transfer it to a parchment-lined baking sheet. From the remaining dough, cut two strips, each measuring 3/4 inch by 12 inches. (These will form the edges of the tart.)
  • Use a pastry brush to wet the sides of the base with water and carefully attach edge strips, pressing with your fingertips to firmly adhere the pastry. Use the tines of a fork to prick the pastry all over, including the edges. Refrigerate for 15 minutes.
  • Brush the attached edges with beaten egg and spread the onion and pine-nut mixture over the base of the tart. (Do not cover the edges.) Top the tart with the rabe and sprinkle with the remaining 2 tablespoons of pine nuts. Bake until the pastry is lightly browned, about 15 minutes. Drizzle the top with the remaining 2 teaspoons of olive oil, cut into 4 portions and serve immediately.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 16 grams, Carbohydrate 37 grams, Fat 21 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 541 milligrams, Sugar 3 grams, TransFat 0 grams

SAUTEED BROCCOLI RABE



Sauteed Broccoli Rabe image

Try serving this healthy sautéed broccoli rabe side dish with our Garlic-Roasted Chicken Breasts.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 5

Coarse salt and ground pepper
1 1/2 pounds broccoli rabe, trimmed
3 tablespoons pine nuts
1 tablespoon olive oil
1 teaspoon grated lemon zest

Steps:

  • In a large pot of boiling salted water, cook broccoli rabe until bright green, 45 to 60 seconds. Drain; set aside.
  • Toast pine nuts in a skillet over medium heat, shaking skillet, until evenly golden brown, 4 to 5 minutes; remove from skillet. Heat oil in skillet. Add broccoli rabe; cook, tossing occasionally, until heated through, 3 to 5 minutes.
  • Toss broccoli rabe with pine nuts and lemon zest. Season with salt and pepper. Serve hot.

Nutrition Facts : Calories 96 g, Fat 6 g, Protein 5 g

PASTA WITH SPICY BROCCOLI RABE AND PINE NUTS



Pasta With Spicy Broccoli Rabe and Pine Nuts image

Provided by Molly O'Neill

Categories     pastas, main course, side dish

Time 30m

Yield Four servings

Number Of Ingredients 10

2 bunches broccoli rabe (about 1 pound each), ends trimmed off, cut across into 1-inch pieces
1 pound penne
4 teaspoons olive oil
6 tablespoons pine nuts
8 cloves garlic, peeled and minced
4 tablespoons water
1/2 teaspoon dried red pepper flakes
2 teaspoons fresh lemon juice
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste

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

SAUTéED BROCCOLI WITH GARLIC AND PINE NUTS



Sautéed Broccoli With Garlic and Pine Nuts image

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

1/4 cup pine nuts
2 garlic cloves
2 bunches broccoli
3 tablespoons extra virgin olive oil
salt and pepper

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

HEALTHY BROCCOLI RABE WITH PINE NUTS



Healthy Broccoli Rabe With Pine Nuts image

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

6 cups broccoli rabe, rinsed and large stems removed (about 2 bunches)
1/2 ounce pine nuts, about 2 tbsp, toasted
2 garlic cloves, minced
2 teaspoons olive oil
1/8 teaspoon black pepper, to taste
1/8 teaspoon table salt, to taste

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

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