Broccoli Rabe With Garlic And Golden Raisins Recipes

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BROCCOLI RABE WITH GARLIC



Broccoli Rabe With Garlic image

Provided by Ina Garten

Time 25m

Yield 4 to 5 servings

Number Of Ingredients 6

2 bunches broccoli rabe
3 tablespoons good olive oil
6 large cloves garlic, sliced
1/2 teaspoon crushed red pepper flakes
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.

BROCCOLI RABE WITH GARLIC AND GOLDEN RAISINS



Broccoli Rabe with Garlic and Golden Raisins image

Great vegetable to have anytime, but especially good for a weeknight after work. So quick to make!

Provided by Lynette !

Categories     Vegetables

Time 15m

Number Of Ingredients 7

1 lb broccoli rabe
1 Tbsp extra virgin olive oil
1/8 tsp crushed red pepper
3 clove garlic, thinly sliced
1/4 c golden raisins
1/4 tsp kosher salt
1/4 tsp black pepper, freshly ground

Steps:

  • 1. Bring 8 cups of water to a boil in a large saucepan. Cut broccoli rabe into 2-inch pieces. Cook broccoli rabe in boiling water for 2 minutes. Drain.
  • 2. Heat a large non-stick skillet over medium heat. Add olive oil to the pan; swirl to coat. Add crushed red pepper and garlic to the pan; cook 30 seconds, stirring occasionally.
  • 3. Add broccoli rabe and raisins to the pan; cook 2 minutes. Stir in salt and black pepper.

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.

BROCCOLI RABE WITH GOLDEN RAISINS



Broccoli Rabe With Golden Raisins image

Make and share this Broccoli Rabe With Golden Raisins recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
1 small onion, chopped
1/4 cup golden raisin
1 1/2 lbs fresh broccoli rabe, trimmed and coarsely chopped
salt
1 (14 ounce) can chicken broth

Steps:

  • Heat a deep skillet over medium heat. Add oil and onions and cook 3 minutes. Add raisins and broccoli and season with salt.
  • Add broth and bring to a bubble, then reduce heat to simmer. Cover the pan and cook 12 minutes or until broccoli is tender and no longer bitter.
  • Remove lid and allow liquid to reduce by half 2-3 minutes. Transher to serving dish.

Nutrition Facts : Calories 148.6, Fat 8.2, SaturatedFat 1.2, Sodium 391.8, Carbohydrate 14.2, Fiber 5.2, Sugar 7, Protein 8

SAUTEED BROCCOLI RABE WITH RAISINS AND PINE NUTS



Sauteed Broccoli Rabe with Raisins and Pine Nuts image

In my family, this is a traditional side during the holidays, but that's just my family-it's really perfect any time of year. The trick is to blanch the broccoli rabe in boiling water for a minute or so to get rid of some of the bitterness and partially cook it.

Yield 4 to 6 side-dish servings

Number Of Ingredients 7

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

Steps:

  • Preheat the oven to 350 degrees F. Place the pine nuts on a heavy baking sheet, and toast in the oven until the nuts are fragrant and light golden brown, stirring once, about 7 minutes. Let cool.
  • Bring a large pot of salted water to a boil. Working in batches, cook the broccoli rabe in the boiling salted water until crisp-tender, about 1 minute. Transfer the blanched broccoli rabe to a large bowl of ice water to cool. Reserve 1/4 cup of the cooking liquid. Drain the broccoli rabe again and set aside. (The pine nuts and broccoli rabe can be made 8 hours ahead. Store the pine nuts airtight at room temperature. Cover and refrigerate the broccoli rabe.)
  • In a large, heavy skillet, heat the oil over a medium flame. Add the garlic and red pepper flakes, and sauté until the garlic is golden, about 2 minutes. Add the broccoli rabe, raisins, and 1/4 teaspoon of salt, and toss to coat. Add the reserved cooking liquid and cook until the broccoli rabe is heated through and the stems are tender, about 5 minutes. Season with more salt to taste. Just before serving, toss the mixture with the toasted pine nuts. Transfer to a bowl and serve.

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.

BROCCOLI RABE WITH RAISINS AND GARLIC



Broccoli Rabe With Raisins and Garlic image

Provided by Molly O'Neill

Categories     side dish

Time 25m

Yield 6 servings

Number Of Ingredients 6

2 pounds broccoli rabe, washed, trimmed and chopped
4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/2 cup raisins
3/4 teaspoon kosher salt
1/2 teaspoon dried red pepper flakes

Steps:

  • Bring a gallon of water to a boil in a large pot. Blanche the rabe for 7 minutes and cool under cold running water. Drain.
  • Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and toss, cooking for about 2 minutes, until golden. Add the cooked rabe, raisins, salt and pepper flakes. Shake the skillet and cook until hot, about 7 minutes.
  • Pour the remaining oil over the vegetables and adjust seasoning. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 287 milligrams, Sugar 8 grams

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