OLIVE OIL-BRAISED CHICKPEAS AND BROCCOLI RABE
Braising in a pool of olive oil can turn tough ingredients creamy and luxurious without any of your attention. Canned chickpeas turn buttery-soft, and broccoli rabe's bitterness succumbs to an oil seasoned with garlic, rosemary, chile and fennel seeds. Speaking of that oil, it's as much a reason to braise as the silky chickpeas and rabe themselves. Soak it all up with crusty bread, or ladle it over pasta, yogurt, feta or mozzarella. The underpinnings of this recipe - chickpeas, vegetables, olive oil and seasonings - also make it great to riff on. Consider simmering chickpeas and olive oil with carrots, harissa and black olives; cherry tomatoes, thyme and lemon slices; or potatoes, shallots and cumin seeds.
Provided by Ali Slagle
Categories dinner, for two, weekday, weeknight, beans, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees. In a large ovenproof skillet or Dutch oven over medium heat, combine the oil, garlic, rosemary, fennel seeds and chile flakes. Cook until the mixture is fragrant and the garlic is golden, 3 to 5 minutes.
- Turn off the heat, then add the rabe and toss until coated in oil. Scatter the chickpeas around the rabe and stir to coat in oil. Season generously with salt and pepper.
- Cover with a lid or foil and bake for about 40 minutes, until the chickpeas are soft and crispy in parts and the broccoli rabe is tender, but the stems are not mushy.
- Let cool slightly. Before serving, remove the rosemary and season to taste with salt and pepper. Serve with crusty bread for mopping up the seasoned oil.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 47 grams, Carbohydrate 30 grams, Fat 58 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 654 milligrams, Sugar 5 grams
LEMONY BRAISED BROCCOLI
Don't toss broccoli stalks! If you peel and thinly slice them, you can cook them the way you do florets.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high. Add onion and saute until golden, about 6 minutes. Add garlic, coriander, and red-pepper flakes and cook until fragrant, 30 seconds. Add broccoli, lemon zest, and 2 cups water. Bring to a boil, then reduce heat and cover. Cook until fork-tender, 8 minutes. Season with salt and pepper and serve with lemon wedges.
Nutrition Facts : Calories 75 g, Fat 4 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g
SPICY ROASTED BROCCOLI AND CHICKPEAS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut off the florets from 1 head broccoli. Trim, peel and chop the stalks. Toss on a baking sheet with one 15.5-ounce can chickpeas (drained and rinsed), 3 tablespoons olive oil, 1/2 teaspoon shichimi togarashi (Japanese seasoning) and a pinch of salt. Roast at 450˚, stirring once, until browned, 20 to 25 minutes. Sprinkle with 1/4 teaspoon togarashi and serve with lemon wedges.
BRAISED BROCCOLI WITH OLIVES
Provided by Deborah Madison
Categories Olive Vegetable Side Braise Vegetarian High Fiber Summer Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Separate the stalks from the broccoli crowns. Thickly peel and trim the stalks and chop them into 1/2-inch pieces. Peel the base of the broccoli crowns, then separate them into florets.
- 2. Bring 2 quarts water to a boil; add salt, then the broccoli. Cook for 5 minutes (even if the water barely returns to the boil), then scoop into a colander to drain, reserving a cup of the water. Chop into small pieces just smaller than bite-sized.
- 3. Warm the olive oil in a wide skillet, then add the onion, marjoram, and garlic. Cook over medium-low heat, stirring now and then, until the onion is softened, 5 to 7 minutes. Stir in the olive paste; add the broccoli and stir to coat well. Taste for salt, season with pepper, and add the lemon zest. Add the reserved broccoli water and simmer gently until the broccoli is very tender, 15 to 20 minutes.
BRAISED CHICKEN WITH OLIVES, CARROTS, AND CHICKPEAS
Crisp green Cerignola olives from southern Italy impart earthy flavor to this stewlike chicken dish. Serve over couscous or mashed potatoes, or with a crusty baguette to soak up the flavorful broth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In a large ovenproof skillet or Dutch oven, heat olive oil over medium heat. Place chicken pieces in skillet, being careful not to overcrowd the pan. Saute until chicken is nicely crisped and browned on both sides, about 5 minutes per side. Transfer chicken to a large plate, and set aside.
- Reduce heat to medium-low; to the same skillet, add onion, carrots, garlic, and ginger. Saute, stirring frequently, until onion is soft and translucent, about 5 minutes. Add chicken broth, the water, and wine; bring to a boil, and deglaze pan by scraping up any browned bits from the bottom with a wooden spoon. Return chicken to skillet, and add thyme. Bring liquid back to a boil; cover, and transfer to the oven. Braise 45 minutes.
- Remove skillet from oven, and stir in raisins, olives, and chickpeas. Return to oven; continue braising, uncovered, 20 minutes more. Remove from oven, and discard thyme. Serve hot.
Nutrition Facts : Calories 406 g, Cholesterol 139 g, Fat 14 g, Fiber 5 g, Protein 36 g, Sodium 868 g
BROCCOLI-AND-CHICKPEA PARMESAN
This one-pan dinner brings together chickpeas, marinara sauce, and mozzarella in a single skillet, then tops it off with wedges of roasted broccoli florets. A crunchy Parmesan-and-panko blend is the final touch to this comforting, easy, and nutritious meal.
Provided by Sarah Carey
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F, with a large cast-iron or other ovenproof skillet on middle rack. Quarter broccoli lengthwise; cut larger pieces in half again (also lengthwise) to create long florets. Remove skillet from oven; swirl in 2 tablespoons oil. Add broccoli and turn to coat, then arrange so a flat side of each piece faces down; season with salt and pepper. Roast 15 minutes.
- Stir together panko, Parmigiano, remaining oil, garlic, thyme, and oregano; season. Transfer broccoli to a plate. Add marinara to skillet; top with mozzarella and chickpeas. Return broccoli to skillet, browned-sides up. Sprinkle evenly with panko mixture. Roast until panko is golden, mozzarella is melted, and sauce is bubbling, about 10 minutes. Remove from oven; let stand 10 minutes. Serve.
BRAISED BROCCOLI WITH GARLIC, ANCHOVIES & WINE
This recipe is from a great cookbook "How to cook everything" by Mark Bittman. I like to cook the broccoli for about 2 minutes less time so it is still very crisp and I serve it at room temperature. The recipe called of only 1 tsp of minced garlic but I love that garlic. Don't be afraid of the anchovies just think how good they are in a Caesar salad!!
Provided by Bergy
Categories Vegetable
Time 26m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put oil into a skillet that has a lid, turn heat to medium and saute the garlic& anchovies, stir occasionally 3-5 minutes or until the anchovies begin to break up and the garlic begins to color Add broccoli, stirring for 3-4 minutes, add wine and let it simmer for about a minute Cover, turn heat to medium low and cook for 2-3 minutes.
- Uncover turn heat to medium and continue cooking until the wine has evaporated apprx 5 minutes Season.
- Serve hot or at room temperature.
BRAISED BROCCOLI RABE
Braising and putting enough garlic on broccoli rabe makes for a tasty side dish for Italian meals.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a large pot, heat oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add broccoli rabe, broth, and red-pepper flakes and season with salt. Bring to a boil. Cover, reduce heat to medium-low, and cook until crisp-tender, 3 to 5 minutes.
Nutrition Facts : Calories 68 g, Fat 4 g, Protein 4 g, SaturatedFat 1 g
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