Number Of Ingredients 5 Steps:
Start by washing broccoli rabe under cold running water.Remove all yellow and dull leaves.Trim off the bottoms of the stems to remove tough and fibrous part.If some of the stems are still thick don’t cut them off further but split the end with a knife until the stems thins out a bit. This will ensure your greens are cooked evenly. If after cleaning and trimming the stalks are still too long, cut them in half. Also chop them coarsely if you plan to use it for pasta. In a large pan or a wok add a generous splash of extra virgin olive oil, garlic cloves crushed with a flat knife and a pinch of peperoncino flakes.If you like to feel a strong garlic taste you can slice or chop garlic cloves instead of just using as whole.Let cook until garlic starts to become fragrant. Add broccoli rabe and cover the pan with a lid.Saute over medium heat for about 5 minutes occasionally giving them a turn. Add salt, lower the heat and continue cooking for another 5 minutes.Sauteed rapini are done when the stalks still have a crunch to them. Serve as a side dish or add to pasta, polenta, farinata and sandwiches.
Time 10m Yield 10 small servings Number Of Ingredients 3 Steps:
Trim the tough stalk from the broccoli rabe and cut the leaves coarsely into pieces one to two inches long. Heat the water in a steamer and place the broccoli rabe in the top half. Steam for five to seven minutes or until tender. Season with the salt and pepper and sprinkle with oil. Serve immediately.
Time 15m Number Of Ingredients 5 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.
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.
Time 20m Yield 4 servings Number Of Ingredients 5 Steps:
Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool remove from the ice water and let dry. It can be used right away or held for future use. Coat a large saute pan with olive oil. Add the smashed garlic and crushed red pepper and bring to medium heat. Once the garlic is brown and aromatic, remove it from the pan and discard. It has fulfilled its garlic destiny. Add the broccoli rabe and toss around in the oil to heat up and season. Remember the broccoli is already cooked. Add more oil, if needed and season with salt if needed (it probably will).
Number Of Ingredients 5 Steps:
In a large skillet over medium heat, heat the olive oil. Add the garlic, and saute until golden brown, about 3 minutes. Add the broccoli rabe, and season with salt and pepper. Add the chicken stock, and cook, covered but stirring often, until broccoli rabe is softened, about 10 minutes. Serve.
Time 15m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Bring water to boil in a 3.5 quart saucepan. Wash broccoli rabe and remove stems. Blanch greens in boiling water for two minutes, then drain and set aside. In the same saucepan, place the olive oil, garlic and shallots. Saute until garlic is transparent. Add the greens and salt. Saute for five minutes.
Yield Makes 2 servings Number Of Ingredients 3 Steps:
Cook broccoli rabe in a large pot of boiling salted water until just tender, about 4 minutes, and drain in a colander. Melt butter in same pot over moderate heat, then cook garlic, stirring, until fragrant, about 30 seconds. Add broccoli rabe, tossing gently in butter to coat, and season with salt and pepper.
Yield Makes 8 servings Number Of Ingredients 5 Steps:
Cut off and discard 1 inch from stem ends of broccoli rabe. Cook broccoli rabe, uncovered, in 2 batches in a 6- to 8-quart pot of boiling salted water until just tender, about 3 minutes, transferring with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain well in a colander. Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until garlic is golden, about 5 minutes. Add broccoli rabe and cook, tossing to coat with oil, until heated through, 3 to 5 minutes. Toss broccoli rabe with salt.
Time 40m Yield 4 serving(s) 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.
More about “sauteed broccoli rabe recipes”
Time 20m Yield 4 Number Of Ingredients 6 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.
