Sauteed Broccoli Rabe Recipes

SAUTEED BROCCOLI RABE

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.

SAUTEED BROCCOLI RABE {SAUTEED RAPINI}

Steps:

• Start by washing broccoli rabe under cold running water.Remove all yellow and dull leaves.Trim off the bottoms of the stems to remove tough and fibrous part.If some of the stems are still thick don't cut them off further but split the end with a knife until the stems thins out a bit. This will ensure your greens are cooked evenly.
• If after cleaning and trimming the stalks are still too long, cut them in half. Also chop them coarsely if you plan to use it for pasta.
• In a large pan or a wok add a generous splash of extra virgin olive oil, garlic cloves crushed with a flat knife and a pinch of peperoncino flakes.If you like to feel a strong garlic taste you can slice or chop garlic cloves instead of just using as whole.Let cook until garlic starts to become fragrant.
• Add broccoli rabe and cover the pan with a lid.Saute over medium heat for about 5 minutes occasionally giving them a turn.
• Add salt, lower the heat and continue cooking for another 5 minutes.Sauteed rapini are done when the stalks still have a crunch to them.
• Serve as a side dish or add to pasta, polenta, farinata and sandwiches.

SAUTEED BROCCOLI RABE

Steps:

• Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool remove from the ice water and let dry. It can be used right away or held for future use.
• Coat a large saute pan with olive oil. Add the smashed garlic and crushed red pepper and bring to medium heat. Once the garlic is brown and aromatic, remove it from the pan and discard. It has fulfilled its garlic destiny. Add the broccoli rabe and toss around in the oil to heat up and season. Remember the broccoli is already cooked. Add more oil, if needed and season with salt if needed (it probably will).

SAUTéED BROCCOLI RABE

Steps:

• Chop 2 bunches broccoli rabe into 1-inch pieces. Cook in salted boiling water until crisp-tender, about 3 minutes. Drain well. Cook 4 smashed garlic cloves in 1/4 cup olive oil in a large skillet over medium-high heat, stirring, until golden, about 3 minutes. Add a pinch each of red pepper flakes and salt, then add the broccoli rabe; cook, stirring, until heated through, 2 to 3 minutes.
• The sauce for these meatballs is slightly chunky. For a smoother sauce, puree with an immersion blender.

SAUTEED BROCCOLI RABE

Steps:

• Bring water to boil in a 3.5 quart saucepan.
• Wash broccoli rabe and remove stems.
• Blanch greens in boiling water for two minutes, then drain and set aside.
• In the same saucepan, place the olive oil, garlic and shallots. Saute until garlic is transparent.
• Add the greens and salt. Saute for five minutes.

SAUTéED BROCCOLI RABE

Steps:

• Blanch broccoli rabe in 2 batches in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water) until stems are crisp-tender, 2 to 3 minutes, then drain well and pat dry.
• Heat oil with red-pepper flakes in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté broccoli rabe with 1/2 teaspoon salt until well coated, about 2 minutes. Serve warm or at room temperature.