Broccoli Rabe With Roasted Peppers Recipes

LINGUINE WITH BROCCOLI RABE & PEPPERS

Steps:

• Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Cut stems and leaves into 2-in. pieces. Cook linguine according to package directions, adding broccoli rabe during the last 5 minutes of cooking. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium-high heat. Add anchovies and garlic; cook and stir 1 minute. Stir in red peppers, olives, pepper flakes, pepper and salt., Add linguine and broccoli rabe to skillet; toss to combine, adding reserved pasta water as desired to moisten. Serve with cheese.

BROCCOLI RABE WITH ROASTED PEPPERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the broccoli rabe, and cook uncovered until the stems are tender, about 5 minutes. Drain in a colander.
• Heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook until tender, about 1 minute. Add the broccoli rabe. Cook and stir until the broccoli rabe has been cooked to your desired degree of tenderness, about 5 minutes for soft. Stir in the roasted peppers until heated, then remove the skillet from the heat, and stir in the lemon juice. Sprinkle with Parmesan cheese to serve.

ROASTED BROCCOLI RABE

Steps:

• Heat oven to 425 degrees. Toss broccoli rabe with olive oil, salt and red pepper flakes. Toss garlic cloves into rabe and spread on a sheet pan.
• Roast rabe for about 10 minutes. It's done when the stems are tender and the leaves are crisp at the edges.

ROASTED BROCCOLI RABE

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, drizzle broccoli rabe with olive oil and sprinkle with garlic and pepper flakes. Season with salt. Toss by hand, massaging oil into greens. Spread in a single layer.
• Roast 10 minutes. Remove from oven; toss with sesame oil. Return to oven and cook until just tender and leaves are crisp, about 5 minutes more. Serve warm or at room temperature, atop crostini or as a side dish.

ROASTED BROCCOLI RABE

Steps:

• Preheat the oven to 375 degrees F. Toss the broccoli rabe, tomatoes and shallots in enough olive oil to thoroughly coat. Sprinkle with some salt and pepper. Spread the vegetables onto 2 large baking sheets (avoid crowding the sheets). Roast until the tomatoes have burst and the broccoli rabe is browned around the edges and cooked through, about 25 minutes. Transfer to a platter or large bowl to serve.

GRILLED BROCCOLI RABE WITH GRILLED PEPPER RELISH

Steps:

• Heat the grill to high; if using charcoal, wait until the coals are ashed over and glowing.
• Brush the peppers with canola oil, season with salt and pepper and grill, covered, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam and soften for 15 minutes. Keep the grill at high heat.
• While the peppers steam, smash the garlic cloves, sprinkle with salt, and use the blade of your knife to work the garlic to a puree. Transfer to a bowl and add the olive oil, vinegar, basil, parsley and salt and pepper. Peel, seed and dice the peppers and add them to the bowl. Taste and season as needed. Let the relish sit at room temperature while you cook the broccoli rabe.
• Bring a large pot of salted water to a boil. Add the broccoli rabe, cook for 2 minutes, then immediately plunge it into an ice water bath. Drain until almost dry but still slightly damp (a little bit of water helps the rabe steam on the grill). Brush the rabe with canola oil and season with salt and pepper. Grill the broccoli rabe until crisp-tender and slightly charred on both sides, about 1 minute per side. Transfer to a platter, top with the pepper relish and drizzle with a bit of olive oil.

BROCCOLI AND BROCCOLI RABE WITH ROASTED RED PEPPERS

Steps:

• Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 1/3-inch-wide strips. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Working in batches, cook broccoli and broccoli rabe in large pot of boiling salted water until just crisp-tender, about 3 minutes per batch. Using large slotted spoon or strainer, transfer vegetables to bowl of ice water to cool. Drain well. (Can be prepared 1 day ahead. Wrap in paper towels; enclose in resealable plastic bags and refrigerate.)
• Heat olive oil in heavy large pot over medium-high heat. Add garlic; stir until golden, about 1 minute. Add broccoli and broccoli rabe; toss until coated with oil and heated through, about 5 minutes. Add bell pepper strips; toss to blend. Season with salt and pepper. Transfer to platter. Serve warm or at room temperature.

BROCCOLI RABE WITH ROASTED PEPPERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the broccoli rabe, and cook uncovered until the stems are tender, about 5 minutes. Drain in a colander.
• Heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook until tender, about 1 minute. Add the broccoli rabe. Cook and stir until the broccoli rabe has been cooked to your desired degree of tenderness, about 5 minutes for soft. Stir in the roasted peppers until heated, then remove the skillet from the heat, and stir in the lemon juice. Sprinkle with Parmesan cheese to serve.