Sicilian Style Broccoli Rabe Recipes

SICILIAN-STYLE BROCCOLI RABE

Steps:

• Cut thick, lower stems off broccoli rabe and peel. Reserve florets and leaves.
• Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, garlic, and red pepper flakes; saute until fragrant, about 45 seconds. Add stems; saute until coated with oil, about 45 seconds. Pour in water; continue cooking until stems are mostly tender, 3 to 4 minutes. Stir in florets, leaves, and salt. Cover skillet and cook until tender, about 5 minutes.
• Transfer broccoli rabe and its juices to a serving bowl. Top with remaining 1 tablespoon olive oil.

SAUTEED BROCCOLI RABE

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

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.

SEARED SWORDFISH WITH STEWED SICILIAN-STYLE BROCCOLI RABE

Steps:

• In large skillet over medium heat, warm 1 tablespoon of the oil. Add garlic, red pepper flakes, a large pinch of salt and a few grinds of black pepper. Cook until fragrant, about 1 1/2 minutes.
• Add the thicker broccoli rabe stems and wine, cover and cook until half-tender, 5 to 6 minutes.
• Add rest of the broccoli rabe and cook, covered, for 6 more minutes, until very tender.
• Uncover pan, add olives, and cook for a few more minutes to evaporate remaining liquid.
• Stir in lemon juice, and season with salt and pepper. Drizzle with another tablespoon of olive oil and set aside to keep warm, or heat gently just before serving.
• Heat large skillet over medium-high heat for 2 minutes. Season swordfish steaks with salt and pepper.
• Drizzle each with 1/2 tablespoon of olive oil per side (4 tablespoons total). Place the fish in the hot skillet and cook for 4 to 6 minutes on each side.
• Serve immediately, with the broccoli rabe.

BROCCOLI RABE PIZZA

Steps:

• Spread dough evenly on a pizza pan.
• Coat generously with olive oil.
• Sprinkle surface with chopped garlic.
• Rinse and cut broccoli rabe into 3-4 inch pieces.
• Blanch in boiling water for 2 minutes.
• Drain.
• Sprinkle cheese on pizza then sausage, sun-dried tomatoes and broccoli rabe.
• Sprinkle basil and crushed red pepper.
• Bake until crust is brown in a 325°F oven.