Spicy Coconut Broccoli Rabe Recipes

SPICY STIR-FRIED BROCCOLI RABE

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, combine the lemon juice, soy sauce, basil, oil, vinegar, and lemon zest. Lay the tofu slices in a baking dish that can hold them in a single snug layer. Pour the marinade over the tofu. Bake for 30 minutes, or until the tofu is nearly dry and well browned.
• To make the broccoli rabe, chop the tender stalks and greens into 2-inch pieces and soak them in a large basin of cold water.
• In a heavy, wide saute pan over medium heat, warm the oil. Add the garlic and saute gently for 3 to 5 minutes, until golden. Add the red pepper flakes and tofu and saute for 1 minute. Scoop the greens from the water and add them to the pan. Raise the heat and turn the greens over in the oil with a pair of tongs. When the greens begin to simmer, reduce the heat to low and cover. Cook for 10 to 15 minutes, until the greens are tender.
• Season with salt and pepper and serve drizzled with some of the liquor and garnished with the lemon wedges and garlic cloves.

PORK CHOPS WITH POTATOES AND SPICY BROCCOLI RABE

Steps:

• Preheat the oven to 350 degrees F. Cut the potatoes into 1/2-inch cubes. Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat, 3 minutes. Add the potatoes; cook, stirring, until tender and browned, 10 to 15 minutes.
• Meanwhile, bring a pot of generously salted water to a boil. Add the broccoli rabe and cook until just tender, 3 to 4 minutes. Drain and transfer to a medium bowl. Add 1 tablespoon olive oil, the lemon zest and the chiles and their oil.
• Season the pork chops with salt and pepper. Push the potatoes to the edge of the skillet, reduce the heat to medium high and add the remaining 1 tablespoon olive oil to the middle of the pan. Add the pork chops and cook until browned, about 2 minutes per side, turning the potatoes as needed. Transfer the skillet to the oven and bake until a thermometer inserted into the center of the pork registers 145 degrees F, 4 to 5 minutes. Transfer the pork chops to plates.
• Season the potatoes with 1/2 teaspoon salt and stir to coat in the pan drippings. Serve the pork chops with the potatoes, broccoli rabe and lemon wedges.

SPICY BROCCOLI

Steps:

• Simmer broccoli covered in 1 inch of water for 5 to 7 minutes, until tender. Drain broccoli and return skillet to heat. Heat skillet over high heat. Add oil, crushed pepper and garlic. Turn broccoli in hot spicy oil and season with salt. Transfer to a serving dish.

SPICY TEMPEH AND BROCCOLI RABE WITH ROTELLE

Steps:

• Bring a large pot of salted water to boil, add the pasta and cook according to the package directions, usually about 10 minutes. Drain the pasta, toss with a teaspoon or two of olive oil and keep covered either in a large covered serving bowl or the cooking pot. While your pasta is boiling, prepare the other ingredients/.
• Tempeh: Place the tempeh in a large, nonstick skillet. In a measuring cup, whisk together the vegetable broth, tomato paste, soy sauce, garlic, fennel seeds, red pepper flakes, and oregano. Pour over the tempeh, stir to coat, and cook over medium heat until the liquid starts to simmer. Cover the pan and steam the tempeh for 8 minutes, or until most of the liquid is absorbed and the tempeh is tender. Stir a few times while tempeh is steaming.
• Transfer the tempeh to a bowl and crumble about half the cubes with the back of a spoon.
• Wipe down the skillet to remove any leftover tempeh sauce, return the skillet to medium heat and add 2 tablespoons olive oil. To test the heat, drop a bit of tempeh into the oil- when it sizzles, the oil is hot enough. Add the tempeh and stir-fry for 4 to 5 minutes, until it begins to brown. Remove from heat, add to the pasta, and keep covered.
• Broccoli rabe: Pour the remaining olive oil into the pan and add the sliced garlic. When the garlic begins to sizzle, stir and cook it for about a minute. Add the broccoli rabe, stir to coat it with the oil, sprinkle with a little salt, and cover the pan. Cook for about 2 minutes. Sprinkle with 2 tablespoons of the white wine and steam for 8 to 10 minutes, until the broccoli rabe is bright green and its stems are tender (you may need to do this in 2 batches, just add the second batch of broccoli rabe when the first batch has wilted enough to leave room in your pan).
• Remove the cover and continue to saute for an additional minute or two, until any excess liquid is evaporated. Pour the cooked broccoli rabe onto the tempeh and pasta, sprinkle with red wine vinegar, season with salt and pepper, and toss everything to mix.

SPICY GARLIC BROCCOLI RABE

Steps:

• Cook broccoli rabe in boiling water 2 minutes or until crisp-tender. Drain and plunge broccoli rabe into ice water; drain. Squeeze dry.
• Heat 2 teaspoons oil in a large non-stick skillet over medium heat. Add garlic to pain; cook 1 minute. Add broccoli rabe, juice, and pepper to pan; cook 3 minutes, stirring occasionally. Remove from heat.
• Drizzle with remaining 2 teaspoons oil and sprinkle with fleur de sel.

SPICY BROCCOLI RABE WITH PARMESAN AND PINE NUTS

Steps:

• Fill a large pot with salted water and bring to boil over high heat. Fill a large bowl with ice water.
• Add the rabe to the boiling water and cook until bright green, about 2 minutes. Drain and submerge in bowl of ice water until cool, about 2 minutes. Drain and set aside.
• In a large skillet over medium heat, add the olive oil. Add the garlic, red pepper flakes, and anchovies, stirring and breaking up the anchovies with a wooden spoon. Cook until garlic is fragrant and light golden in color, 1 minute.
• Add the rabe to the pan with any residual water. Cook, tossing occasionally, until the mixture starts to wilt, about 2 minutes. Add the salt and pepper and cook until rabe is crisp tender, about 3 minutes more.
• Remove from heat and stir in lemon juice. Taste and adjust seasoning. Spoon onto plates or a platter and top with parmesan and pine nuts.