Stir Fried Broccoli Rabe With Beets Recipes

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SPICY STIR-FRIED BROCCOLI RABE



Spicy Stir-Fried Broccoli Rabe image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons freshly squeezed lemon juice
2 tablespoons naturally brewed soy sauce
2 tablespoons freshly chopped basil leaves
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon finely grated lemon zest
1 pound firm tofu, rinsed, patted dry, and sliced 1/2 inch thick
2 pounds broccoli rabe, tough stalks trimmed
4 tablespoons extra-virgin olive oil
8 plump garlic cloves
1/2 teaspoon hot red pepper flakes
Coarse sea salt
Freshly milled black pepper
Lemon wedges, for garnish

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.

STIR-FRIED BROCCOLI RABE WITH BEETS



Stir-Fried Broccoli Rabe With Beets image

Provided by Moira Hodgson

Categories     weekday, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 5

1 bunch beets, with leaves
1 bunch broccoli rabe
Coarse salt and freshly ground pepper to taste
3 tablespoons olive oil
1 clove garlic, minced (green part removed)

Steps:

  • Preheat oven to 375 degrees. Cut the leaves, with their stalks, off the beets and set them aside. Bake the beets in their skins for one to two hours, until they are tender when tested with a skewer or sharp knife.
  • Trim the tough stalks from the broccoli rabe and discard. Cut the remaining stalks and leaves into two-inch pieces (it is easier to do this holding the broccoli rabe in a bunch). Cut stalks off beet greens and discard. Coarsely chop the leaves.
  • When the beets are cool enough to handle, peel and dice them. Season them to taste with salt and pepper and keep them warm.
  • Heat oil in a skillet and stir-fry garlic for a minute. Add broccoli rabe and beet greens and stir-fry until wilted. Season with salt and pepper. Arrange the greens on a serving dish and place the diced beets in the middle. Serve immediately.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 554 milligrams, Sugar 8 grams

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