Broccoli Raab And White Bean Crescents Recipes

SPICY WHITE BEAN STEW WITH BROCCOLI RABE

Steps:

• Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
• Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
• Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
• Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
• Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
• Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
• Serve with feta and parsley, and with eggs, if you like.

BROCCOLI RABE WITH WHITE BEANS AND FRESH RAVIOLI

Steps:

• Heat oil in large pan over medium heat. Add garlic and diced red peppers. Cook until soft. Add broccoli rabe and stir until wilted. Combine with drained beans, chicken stock, white wine and red pepper flakes. Cook ravioli according to package directions. Meanwhile, in a large pot of boiling water cook ravioli until soft. Drain and serve pasta with sauce and Parmesan cheese.

BROCCOLI RAAB AND WHITE BEAN CRESCENTS

Steps:

• 1. Place broccoli raab in food processor, and pulse until finely chopped. Heat oil in nonstick skillet over medium-high heat. Add garlic and red pepper flakes, and cook 1 minute. Add broccoli raab, and sauté 5 minutes, or until tender. Stir in balsamic vinegar and sugar, and season with salt. Remove from heat, and stir in beans and sun-dried tomatoes. Cool. 2. Preheat oven to 375°F, and line baking sheet with parchment paper. Roll out 1 sheet puff pastry to 12-inch square on floured work surface. Cut out rounds using 3½-inch cutter. Spoon 1 Tbs. broccoli raab mixture in center of each round, and brush edges with water. 3. Press edges together and press down with fork tines to seal. Transfer crescents to prepared baking sheet. Repeat with scraps and remaining dough. Bake 20 minutes (25 minutes for frozen crescents).

BROCCOLI RAAB AND WHITE BEAN CRESCENTS

Steps:

• Place broccoli raab in food processor, and pulse until finely chopped. Heat oil in a nonstick skillet over medium-high heat. Add garlic and red pepper flakes, and cook 1 minute. Add broccoli raab, and saute 5 minutes, or until tender. Stir in balsamic vinegar and sugar, and season with salt. Remove from heat, and stir in beans and sun-dried tomatoes. Cool.
• Preheat oven to 375'* and line baking sheet with parchment paper. Roll out 1 sheet puff pastry to 12-inch square on floured work surface. Cut out rounds using 3 1/2 inch cutter. Spoon 1 tablespoons broccoli raab mixture into center of each round, and brush edges with water. Press edges together and press down with fork tines to seal. Transfer crescents to prepared baking sheet. Repeat with scraps and remaining dough. Bake 20 minutes (25 minutes for frozen crescents if you have frozen ahead).