Sauteed Veal With Lemon On A Bed Of Broccoli Rabe Recipes

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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.

SAUTEED BROCCOLI RABE WITH GARLIC



Sauteed Broccoli Rabe with Garlic image

Peppery broccoli rabe is blanched before going into a hot skillet with a liberal amount of garlic. Lemon wedges and red-pepper flakes complete the quick side dish. It's also delicious tucked into our Italian Pressed Picnic Sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 25m

Number Of Ingredients 5

1 pound trimmed broccoli rabe
Kosher salt and freshly ground pepper
4 garlic cloves, smashed and peeled
2 tablespoons extra-virgin olive oil
Lemon wedges and red-pepper flakes, for serving

Steps:

  • Blanch broccoli rabe in a pot of salted boiling water until bright green, about 30 seconds. Drain well; let cool on a rimmed baking sheet.
  • In a large skillet over medium-high heat, cook garlic in oil until golden, 2 to 3 minutes. Add broccoli rabe, season with salt and pepper, and cook, stirring occasionally, until just heated through. Serve with lemon wedges and red-pepper flakes.
  • Remove garlic from oil, and set aside. Place pan back over medium heat. When the oil is hot, add broccoli rabe. Cook, turning occasionally, until heated through, about 4 minutes. Return garlic to pan. Season with salt, pepper, and red-pepper flakes, if using. Serve.

SAUTEED VEAL WITH LEMON ON A BED OF BROCCOLI RABE



Sauteed Veal With Lemon on a Bed of Broccoli Rabe image

Make and share this Sauteed Veal With Lemon on a Bed of Broccoli Rabe recipe from Food.com.

Provided by kitchenslave03

Categories     Meat

Time 15m

Yield 2 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 tablespoon butter
2 tablespoons flour
1/2 cup chicken stock
1/2 lb veal scallops, thinly sliced
salt and fresh pepper
1 lemon, juice and zest of
1/4 cup chopped parsley
1/4 cup water
10 ounces broccoli rabe
1 garlic clove, chopped
1/4 teaspoon nutmeg, freshly grated

Steps:

  • In a skillet over moderate heat, combine 1 T oil, butter and flour. Cook 2-3 minute Whisk in broth. Add sliced veal and cook 3-4 min, then transfer to a warm platter. Season veal with salt and pepper. Add lemon zest, juice, and parsley to sauce and remove pan from heat.
  • Heat water for broccoli rabe. Blanch til just cooked, but crispy. Drain. Place a second skillet over med-high. Add 1 T oil, garlic and broccoli rabe and cook til tender. Season with salt, pepper and nutmeg.
  • To assemble, divide broccoli rabe between 2 dinner plates. Top with veal and pour pan sauce over top.

Nutrition Facts : Calories 448.7, Fat 31.3, SaturatedFat 10.3, Cholesterol 106.7, Sodium 275.6, Carbohydrate 15.3, Fiber 4.5, Sugar 2.2, Protein 28.7

LINGUINE WITH BROCCOLI RABE AND LEMON



Linguine with Broccoli Rabe and Lemon image

Categories     Citrus     Onion     Pasta     Pork     Vegetable     Sauté     Quick & Easy     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 9

1 bunch (about 1 pound) broccoli rabe
2 slices of bacon, cut into julienne strips
1/2 cup thinly sliced red onion
2 garlic cloves, minced
1/3 cup minced fresh parsley leaves
1 tablespoon fresh lemon juice, or to taste
1/4 teaspoon freshly grated lemon zest
1/4 teaspoon dried hot red pepper flakes
1/2 pound linguine

Steps:

  • Trim and discard any yellow or coarse leaves and the tough stem ends from the broccoli rabe and chop the broccoli rabe coarse. Wash the broccoli rabe and drain it. In a large heavy skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons of the fat and in the fat remaining in the skillet cook the onion and the garlic over moderately low heat, stirring, until the onion is softened. Remove the skillet from the heat and stir in the parsley, the lemon juice, the zest, the red pepper flakes, and salt to taste.
  • In a kettle of salted boiling water cook the linguine for 7 to 9 minutes, or until it is al dente, adding the broccoli rabe 1 minute before the pasta is done. Drain the linguine mixture well and transfer it to the skillet. Toss the linguine mixture until it is combined well and sprinkle it with the bacon.

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