Sauteed Broccoli Rabe With Ponzu Sauce Recipes

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:

• 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 WITH PONZU SAUCE

Steps:

• Heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 3 minutes. Add garlic; cook and stir until soft, about 2 minutes. Stir in broccoli rabe until coated with oil. Cook until leaves wilt, about 3 minutes. Cover and cook, about 2 minutes more.
• Uncover skillet. Add ponzu sauce. Cover and continue cooking until stems are firm but no longer crunchy, 2 to 3 minutes. Stir in rice wine vinegar and remove from heat.

SAUTEED BROCCOLI RABE WITH PONZU SAUCE

Steps:

• Heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 3 minutes. Add garlic; cook and stir until soft, about 2 minutes. Stir in broccoli rabe until coated with oil. Cook until leaves wilt, about 3 minutes. Cover and cook, about 2 minutes more.
• Uncover skillet. Add ponzu sauce. Cover and continue cooking until stems are firm but no longer crunchy, 2 to 3 minutes. Stir in rice wine vinegar and remove from heat.