Kasha With Broccoli Rabe And Fontina Recipes
17 BEST WAYS TO COOK BROCCOLI RABE
If you need quick and easy broccoli rabe recipes, look no further. Thanks to this roundup, you can enjoy a recipe with rapini every night of the week.
Provided by Jessica Dabu
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious broccoli rabe recipe in 30 minutes or less!
Nutrition Facts :
BROCCOLI RABE, WHITE BEAN, AND FONTINA PASTA
According to Real Age, the source of this recipe: "With well over the RDA of vitamin C and vitamin A -- and a healthy dose of both iron and calcium -- what's not to love about this fiber-rich pasta dish?"
Provided by bluejay11702
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil.
- Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes.
- Drain.
- Dry the pot.
- Whisk broth and flour in a small bowl until smooth.
- Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes.
- Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach).
- Cook, stirring, until the mixture is heated through, about 1 minute.
- Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with toasted bread crumbs, if desired.
Nutrition Facts : Calories 610.2, Fat 13.9, SaturatedFat 4.2, Cholesterol 16.6, Sodium 702.2, Carbohydrate 96.9, Fiber 14.3, Sugar 3, Protein 28.8
KASHA WITH BROCCOLI RABE AND FONTINA
Provided by Florence Fabricant
Categories easy, quick, weekday, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Mix kasha with egg white in a heavy one-quart saucepan. Place over medium heat and stir with fork for two to three minutes, until grains are separated. Stir in half the garlic.
- Add the stock or water, stir and season with salt and pepper. Cover and cook over very low heat for 10 to 15 minutes, until the liquid has been absorbed and the grains are fluffy.
- Meanwhile, heat the oil in a large skillet. Stir in the remaining garlic, then add the broccoli rabe and saute over medium-high heat about 10 minutes, until it has wilted and is tender. When the kasha is done, add it to the skillet. Toss it lightly with the broccoli rabe and cheese and serve.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 286 milligrams, Sugar 0 grams
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KASHA WITH BRASSICA VEGETABLES - JAMIE GELLER
From jamiegeller.com
- Soaking beans and grains: This step is optional, however, I highly recommend it. It makes beans and grains more digestible, it wakes up their dormant enzymes and helps eliminate most of the phytic acid they contain, allowing us to absorb better some of their fabulous nutrients. Lastly, soaking makes beans less heavy on the digestive tract. 1.Soak buckwheat and sunflower seeds: See above for soaking instructions (soak them separately).
- 2. In a large saucepan, combine buckwheat with 4 cups of water and bring to a boil. Reduce heat to low and cook covered, 15 minutes. Turn off the heat and let stand 5 minutes.
- 4. Drizzle cauliflower and broccoli with 3 tablespoons olive oil and place in a parchment lined baking sheet. Season with salt and pepper and roast for about 15 minutes, or until browned spots appear and the smells calls you to check the oven! 5. Make the dressing by whisking the vinegar, mustard, honey and the remaining 1/4 oil. Season with salt and pepper, to taste. 6. Assembly: you can serve this dish hot or cold. Combine the kasha, roasted broccoli and cauliflower, and add half of the dressing. Add the kale and sunflower seeds and mix thoroughly, so the kale soaks in some of the dressing. Taste and add more dressing, as needed. 7. Sprinkle with pomegranate seeds and serve.
8 BROCCOLI RABE RECIPES - MARTHA STEWART
From marthastewart.com
- Orecchiette with Broccoli Rabe Pesto. A deeply green broccoli rabe pesto is made by blanching the vegetable, then blitzing it with sweet walnuts (or pecans), salty pecorino, fresh lemon juice, and spicy olive oil.
- Crispy Broccoli Rabe, Chickpea, and Ricotta Salad. Broiling broccoli rabe concentrates its inherent sweetness, as its sugars begin to caramelize. Combined with mild chickpeas and luscious fresh ricotta, the contrasts of flavor and texture in this warm salad are sublime.
- Chicken Thigh Piccata with Broccoli Rabe. Is piccata sauce (lemon juice, capers, butter, and broth) the best thing ever invented? Possibly. Served across savory, juicy chicken thighs, atop a tender bed of braised broccoli rabe, it's delicious acidity permeates every bite of dinner.
- Sautéed Broccoli Rabe. After a quick blanch to speed up the pan process, broccoli rabe is sautéed with reckless quantities of garlic, brightened with fresh lemon juice, and heated with pepper flakes.
- Broccoli Rabe Pizza. Transform pizza night with our toasty hazelnut dough, topped with quickly-blanched broccoli rabe, onion slices, pecorino, and spicy pepper flakes.
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