BROCCOLI RABE WITH GARLIC
Provided by Ina Garten
Time 25m
Yield 4 to 5 servings
Number Of Ingredients 6
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.
CHICKPEA AND BROCCOLI RABE SOUP
Provided by Alice Waters
Categories Soup/Stew Dinner Lunch Chickpea Fall Winter Broccoli Rabe Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 2 quarts
Number Of Ingredients 13
Steps:
- Heat a heavy-bottomed pot over medium heat. Add: 2 teaspoons olive oil 2 slices pancetta, chopped fine
- Cook for 3 minutes and then add: 1 large or 2 small carrots, peeled and diced 2 stalks celery, diced 1 onion, diced 4 oregano sprigs A pinch of dried chile flakes (optional)
- Cook, stirring now and then, until soft and lightly browned, about 12 minutes. Turn down the heat if the vegetables start to brown too quickly. When the vegetables are cooked, add: Salt 4 garlic cloves, chopped 2 cups cooked chickpeas
- Cook for a few minutes and pour in: 2 cups chickpea cooking liquid 2 cups chicken stock
- Bring to a boil and reduce to a simmer. Cook for 10 minutes.
- Meanwhile, trim off and discard the woody stems from: 1 bunch of broccoli rabe
- Wash and drain, chop coarsely, and add to the soup. Cook for another 10 minutes. Test a large rabe stem. If it is not tender, cook the soup a few more minutes. Taste for salt and adjust as needed. Serve garnished with: A drizzle of extra-virgin olive oil
OLIVE OIL-BRAISED CHICKPEAS AND BROCCOLI RABE
Braising in a pool of olive oil can turn tough ingredients creamy and luxurious without any of your attention. Canned chickpeas turn buttery-soft, and broccoli rabe's bitterness succumbs to an oil seasoned with garlic, rosemary, chile and fennel seeds. Speaking of that oil, it's as much a reason to braise as the silky chickpeas and rabe themselves. Soak it all up with crusty bread, or ladle it over pasta, yogurt, feta or mozzarella. The underpinnings of this recipe - chickpeas, vegetables, olive oil and seasonings - also make it great to riff on. Consider simmering chickpeas and olive oil with carrots, harissa and black olives; cherry tomatoes, thyme and lemon slices; or potatoes, shallots and cumin seeds.
Provided by Ali Slagle
Categories dinner, for two, weekday, weeknight, beans, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees. In a large ovenproof skillet or Dutch oven over medium heat, combine the oil, garlic, rosemary, fennel seeds and chile flakes. Cook until the mixture is fragrant and the garlic is golden, 3 to 5 minutes.
- Turn off the heat, then add the rabe and toss until coated in oil. Scatter the chickpeas around the rabe and stir to coat in oil. Season generously with salt and pepper.
- Cover with a lid or foil and bake for about 40 minutes, until the chickpeas are soft and crispy in parts and the broccoli rabe is tender, but the stems are not mushy.
- Let cool slightly. Before serving, remove the rosemary and season to taste with salt and pepper. Serve with crusty bread for mopping up the seasoned oil.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 47 grams, Carbohydrate 30 grams, Fat 58 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 654 milligrams, Sugar 5 grams
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- Cook the pasta: Bring a large pot of water to a boil. Salt generously and cook the pasta 1 minute less than the package says. Remember to reserve a mugful of pasta cooking water before you drain it.
- Roast the chickpeas: While the pasta is cooking, heat some olive oil over medium-high heat in a large skillet. Add the chickpeas and season with salt and pepper. Toast until starting to brown, about 3 minutes. Add the smoked paprika and toast for another minute. Remove from the pan and set aside.
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