BROCCOLI RABE WITH PAPRIKA POTATOES
Broccoli rabe pairs well with the warmth and depth of smoked paprika. Cooking the pepper in oil activates its flavor-but don't let it go too long or it will become bitter. If you have a lemon on hand, grate a little zest right into the pan before the final toss.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Fill a 12-inch high-sided skillet with 2 inches of water, cover and bring to a boil. Trim 1/4 inch from the stem ends of the broccoli rabe (as they can be dried out) and discard.
- Add 1 tablespoon salt and the trimmed broccoli rabe to the boiling water. Boil until the stems are tender when pierced with a knife, 4 to 5 minutes. Remove with tongs to a colander to drain. When cool enough to handle, press out as much excess water as possible from the broccoli rabe, and then chop into 1- to 2-inch pieces. Reserve 1/2 cup of the cooking water.
- Quarter the potatoes and slice the garlic into thin slivers.
- Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the potatoes, cut-side down, and cook until browned, about 4 minutes. Turn with tongs or a slotted spoon to the other cut side and cook until browned, 3 to 4 minutes more.
- Lower the heat to medium, add the garlic and stir until it softens a bit, about 1 minute. Stir in the paprika until the potatoes are coated, about 30 seconds more. Season with 1/2 teaspoon salt and a few grinds of pepper. Add the reserved cooking water and bring to a gentle simmer. Cover and cook the potatoes until tender when pierced with a knife, about 5 more minutes. If there is still a lot of water in the skillet, uncover, increase the heat and reduce until only 2 to 3 tablespoons remain, enough to coat the broccoli rabe. Add the chopped broccoli rabe to the skillet and toss to coat. Drizzle with a generous amount of olive oil and serve.
Nutrition Facts : Calories 186 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 177 milligrams, Carbohydrate 19 grams, Fiber 5 grams, Protein 6 grams, Sugar 1 grams
DEEP-DISH PIZZA WITH ITALIAN SAUSAGE AND BROCCOLI RABE
Provided by Bobby Flay
Categories main-dish
Time 2h50m
Yield 2 (9 or 10-inch) deep-dish pizzas
Number Of Ingredients 25
Steps:
- Bring a large pot of salted water to a boil, add the broccoli rabe and blanch for 2 minutes. Drain in a colander and run cold water over. Drain well again and squeeze out excess liquid.
- Heat 2 tablespoons of the oil, chili flakes and garlic in a large saute pan over medium heat and cook for 1 minute. Add the broccoli rabe, salt and pepper and cook until slightly tender, about 5 minutes.
- In a separate large saute pan, heat the remaining 2 tablespoons of oil over high heat until the oil begins to shimmer. Add the sausage links and using a wooden spoon, gently break up the meat into coarse pieces. Cook until deep golden brown. (You do not need to cook all the way because it will continue to cook in the oven.) Combine the sausage and the broccoli rabe and let cool slightly.
- Heat the oil in a medium saucepan over high heat. Add the garlic and cook for 30 seconds. Add the tomatoes and oregano, bring to a boil and cook until the mixture thickens, about 15 minutes. Stir in the basil and season with salt and pepper. Let cool slightly.
- Dissolve the yeast and water in the bowl of a mixer fitted with the paddle attachment. Add the oils and mix for 30 seconds. Add the cornmeal, 3 cups of the flour and salt and beat for 5 minutes. Switch to the dough hook and mix in the remaining 2 1/2 cups of flour and knead, using the dough hook for 2 minutes. Add the butter and knead until incorporated. The dough is a very moist dough so do not add more flour unless absolutely needed.
- Place the dough in a large bowl lightly oiled with vegetable oil, cover with plastic wrap or clean kitchen towels and let rise in a warm place until doubled in size, about 45 minutes. Punch down the dough and allow to double in size again.
- Preheat the oven to 450 degrees F. Place 2 pizza stones into the oven to preheat as well. Generously oil 2 (9 or 10-inch) deep dish pie pans with olive oil (about 2 tablespoons for each pan).
- Divide the dough in half and press the dough out slightly on the counter top. Place the dough in the prepared pans and push out to cover the bottom and up the side of the pans. (If using the 9-inch pans, pinch a 2-inch ball off each dough to make a better fit.)
- Combine the cheese in a bowl. Place half of the cheese of the bottom of each pie crust. Divide the sausage filling over the cheese and then top with the remaining cheese, patting the cheese firmly down over the filling. Spoon some of the sauce over the top of the cheese to cover completely. Place the pans into the oven on the pizza stones and bake in the oven until golden brown, about 40 minutes. Remove from the oven and sprinkle the top with Parmesan. Let the pizza rest on a baking sheet for 5 minutes before slicing.
SPICY STIR-FRIED BROCCOLI RABE
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- In a bowl, combine the lemon juice, soy sauce, basil, oil, vinegar, and lemon zest. Lay the tofu slices in a baking dish that can hold them in a single snug layer. Pour the marinade over the tofu. Bake for 30 minutes, or until the tofu is nearly dry and well browned.
- To make the broccoli rabe, chop the tender stalks and greens into 2-inch pieces and soak them in a large basin of cold water.
- In a heavy, wide saute pan over medium heat, warm the oil. Add the garlic and saute gently for 3 to 5 minutes, until golden. Add the red pepper flakes and tofu and saute for 1 minute. Scoop the greens from the water and add them to the pan. Raise the heat and turn the greens over in the oil with a pair of tongs. When the greens begin to simmer, reduce the heat to low and cover. Cook for 10 to 15 minutes, until the greens are tender.
- Season with salt and pepper and serve drizzled with some of the liquor and garnished with the lemon wedges and garlic cloves.
POTATOES AND BROCCOLI RABE BAKED WITH SEASONED OIL
Provided by Molly O'Neill
Categories dinner, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small saucepan set over medium heat, combine the vegetable oil, garlic, coriander seeds and chili pepper and cook for 3 minutes. Set aside to cool. Strain the oil, discarding the solids.
- Preheat the oven to 500 degrees. Coarsely chop the rabe and place it in a very large roasting pan. Add the potatoes, salt and 1/3 cup of the cooled oil and toss until combined. Bake for 7 minutes; lower the heat to 400 degrees, toss the mixture to prevent burning and continue to bake until the potatoes are very tender, about 40 to 45 minutes, tossing the mixture every 10 minutes. Season to taste with salt and serve.
Nutrition Facts : @context http, Calories 771, UnsaturatedFat 51 grams, Carbohydrate 57 grams, Fat 58 grams, Fiber 12 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 562 milligrams, Sugar 3 grams, TransFat 0 grams
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.
SPICY GARLIC BROCCOLI RABE
When it comes to carefree entertaining, you can't beat a four-ingredient recipe like this! Red pepper flakes add just the right amount of spice to colorful broccoli rabe. -Clara Coulson Minney, Washington Court House, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Fill a Dutch oven two-thirds full with water; bring to a boil. Trim ½ in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces. Add to boiling water. Reduce heat; simmer, uncovered, until crisp-tender, 1-2 minutes. Drain., In a large skillet over medium heat, cook garlic in oil for 1 minute. Add pepper flakes; cook and stir 30 seconds longer. Add broccoli rabe and salt; heat through.
Nutrition Facts : Calories 51 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
BROCCOLI RABE
Steps:
- Cut off and discard any tough stems from the rabe. The stems may be peeled and used if desired. Wash and drain well.
- Bring enough salted water to a boil to cover the rabe when added. Add the rabe and cook 1 minute. Drain well. Reserve 1/4 cup of the cooking liquid.
- Heat the oil in a large nonstick skillet and add the garlic. Cook briefly but do not brown. Add the rabe, pepper flakes, anchovy paste, salt, pepper and reserved cooking liquid. Cook, stirring, about 2 minutes. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 1 gram
BROCCOLI RABE SALAD WITH ROASTED-GARLIC VINAIGRETTE
Provided by Molly O'Neill
Categories salads and dressings
Time 15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Salt the water, add the broccoli rabe and blanch until just tender, about 8 minutes. Drain and refresh under cold running water. Drain well.
- In a large bowl, whisk together garlic and lemon juice. Slowly whisk in olive oil. Whisk in salt, pepper and cayenne. Add broccoli rabe and toss to coat with dressing. Taste and adjust seasoning. Serve at room temperature.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 476 milligrams, Sugar 1 gram
MARIA'S BROCCOLI RABE
This is a nice side dish served with baked chicken or fish. Virtually not fattening and very healthy for you.
Provided by Maria
Categories Side Dish Vegetables Broccoli
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.
- In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. Dust with parmesan cheese, if desired.
Nutrition Facts : Calories 191.7 calories, Carbohydrate 5.6 g, Cholesterol 1.1 mg, Fat 17.2 g, Fiber 3.1 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 52.6 mg, Sugar 1.4 g
BAKED BROCCOLI RABE WITH PARMESAN
Broccoli rabe usually doesn't make it past a sauté pan with garlic and olive oil, nor does it need to. But the extra step of baking it in the oven with a shower of grated Parmesan on top - a suggestion from the chef John Schenk that was written up in a 1997 Minimalist column - is one to try. Blanch the broccoli rabe until it's bright green and nearly tender, then cook it in a pan with golden toasted garlic. From there, put it in a baking dish, sprinkle with cheese, and bake until it the cheese melts, which Parmesan does unevenly - but in a good way. This is a recipe that can easily be started, stopped and picked back up later, either after the blanching or after the sautéing. It can also be served at room temperature, so despite the three-step cooking process, it's pretty flexible.
Provided by Mark Bittman
Categories dinner, lunch, quick, salads and dressings, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to boil. Preheat the oven to 350 degrees. Drop broccoli rabe into the water, and cook until bright green and tender, about 3 minutes. Remove, and plunge into ice water. Drain.
- Place 2 tablespoons olive oil in a skillet, and turn heat to medium-high. Toast garlic in oil until golden. Chop broccoli rabe into pieces, about an inch or two long, and add to skillet. Toss, then turn off heat.
- Add broccoli rabe mixture to a baking dish. Sprinkle with grated cheese, and bake until cheese melts, about 10 minutes. Serve hot.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 1 gram
SPICY GARLIC BROCCOLI RABE
A very yummy dish I found in Cooking Light! If you like broccoli rabe, spicy and garlic...you'll LOVE this! Recommended pairing is potatoes and pork chops but I serve it with most anything! Alter the garlic and crushed red peppers to suit your tastes. We add lots more!
Provided by RedVinoGirl
Categories Vegetable
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook broccoli rabe in boiling water 2 minutes or until crisp-tender. Drain and plunge broccoli rabe into ice water; drain. Squeeze dry.
- Heat 2 teaspoons oil in a large non-stick skillet over medium heat. Add garlic to pain; cook 1 minute. Add broccoli rabe, juice, and pepper to pan; cook 3 minutes, stirring occasionally. Remove from heat.
- Drizzle with remaining 2 teaspoons oil and sprinkle with fleur de sel.
Nutrition Facts : Calories 44.7, Fat 4.5, SaturatedFat 0.6, Sodium 145.9, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 0.2
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
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
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