Broccoli Rabe With Pine Nuts Recipes

SPICY BROCCOLI RABE WITH PARMESAN AND PINE NUTS

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.

PAPPARDELLE WITH PANCETTA, BROCCOLI RABE, AND PINE NUTS

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes. Discard garlic. Add onion, pancetta, and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes. Add dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli rabe tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
• Add pasta to skillet with broccoli rabe and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil and 1 cup cheese. Season to taste with salt and generous amount of pepper. Transfer to shallow bowl. Sprinkle with pine nuts and serve, passing additional cheese separately.

BROCCOLI RABE WITH PINE NUTS AND 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.

SAUTéED BROCCOLI WITH GARLIC AND PINE NUTS

Steps:

• In a small dry skillet, toast the pine nuts, stirring constantly to brown evenly. Don't burn!
• Chop the garlic fine. Set aside.
• Separate the broccoli into florets. Peel the skinnier stems and cut into cubes (or reserve the stems for cream of broccoli soup).
• In a large pot of rapidly boiling salted water, blanch the broccoli for about 8 minutes, until it is crisp-tender and still bright green.
• Drain thoroughly in a colander.
• In a sauté pan, heat the olive oil. Add the garlic and let it soften for a few minutes. Be careful not to let it burn.
• Then add the broccoli and pine nuts to the pan. Toss carefully to coat everything well with the garlicky oil. Salt and pepper to taste. Turn into a warmed serving bowl and serve at once. Enjoy!

SAUTEED BROCCOLI RABE WITH RAISINS AND PINE NUTS

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.

HEALTHY BROCCOLI RABE WITH PINE NUTS

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.

BROCCOLI RABE WITH APRICOTS AND PINE NUTS

Steps:

• Heat oil in a skillet over medium-high heat. Add the apricots, pine nuts, and garlic and cook, stirring, until the pine nuts and garlic are golden brown, 2 to 3 minutes; remove with a slotted spoon.
• Add the broccoli rabe, ¼ cup water, and salt to the skillet and cook, covered, until the broccoli rabe is tender, 2 to 3 minutes; add the apricots, pine nuts, and garlic.

PASTA WITH SPICY BROCCOLI RABE AND PINE NUTS

Steps:

• Bring a large pot of lightly salted water to the boil. Add the broccoli rabe and blanch for 1 minute. Drain and pat dry. Bring another large pot of salted water to the boil. Add the penne and cook until al dente, about 10 minutes.
• Meanwhile, heat 2 teaspoons of the olive oil in a large nonstick skillet over medium heat. Add the pine nuts and cook, tossing frequently, until lightly toasted, about 2 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the broccoli rabe, the water and the red pepper flakes and cook until tender, about 5 minutes.
• Drain the pasta and add the broccoli rabe mixture, the remaining 2 teaspoons olive oil, the lemon juice, salt and pepper to taste. Toss to combine. Divide among 4 plates and serve immediately.