Broccoli Rabe Dumplings Recipes

BROCCOLI RABE WITH GARLIC

Steps:

• Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.

SICILIAN-STYLE BROCCOLI RABE

Steps:

• Cut thick, lower stems off broccoli rabe and peel. Reserve florets and leaves.
• Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, garlic, and red pepper flakes; saute until fragrant, about 45 seconds. Add stems; saute until coated with oil, about 45 seconds. Pour in water; continue cooking until stems are mostly tender, 3 to 4 minutes. Stir in florets, leaves, and salt. Cover skillet and cook until tender, about 5 minutes.
• Transfer broccoli rabe and its juices to a serving bowl. Top with remaining 1 tablespoon olive oil.

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Steps:

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BROCCOLI RABE DUMPLINGS

Steps:

• Bring large stockpot of salted water to a boil. Prepare an ice-water bath; set aside. Trim and discard stems of broccoli rabe. Place broccoli rabe in boiling water; cook until tender and bright green, about 2 minutes. Drain, and transfer to ice bath to stop cooking. Drain again. Finely chop, and set aside.
• Heat oil in medium skillet over low heat. Add garlic; cook 1 to 2 minutes. Raise heat to medium. Add broccoli rabe and pine nuts. Season with salt and pepper; cook 5 minutes. Transfer to food processor. Pulse until finely chopped, but not pureed, about 15 pulses.
• Lightly dust parchment-lined baking pan with cornstarch, and set aside. Place a dumpling skin on a clean surface. Using your fingertip, wet edge of both sides of skin. Place 2 teaspoons broccoli rabe mixture in center. Draw up edges; make a small pleat. Squeeze pleat firmly together; continue making pleats until dumpling is sealed. Place completed dumpling on prepared pan. Loosely cover with plastic wrap. Repeat process, using remaining skins and filling.
• Fill wok or a high-sided saucepan with water; bring to a boil. Reduce heat to medium, bringing water to a simmer. Using a pastry brush, generously brush top and bottom compartments of large bamboo steamer basket with oil. Brush any excess cornstarch from dumplings; arrange loosely in compartments. Assemble steamer, cover, and place over simmering water. Steam until wrappers are soft and filling is heated through, 10 to 12 minutes, switching top and bottom compartments halfway through steaming.
• Pour 1 teaspoon parsley oil into a Chinese soup spoon; place dumpling on top. If using another vessel, drizzle oil over dumpling. Garnish with a parsley leaf, and serve.

BROCCOLI RABE

Steps:

• Cut off and discard any tough stems from the rabe. The stems may be peeled and used if desired. Wash and drain well.
• Bring enough salted water to a boil to cover the rabe when added. Add the rabe and cook 1 minute. Drain well. Reserve 1/4 cup of the cooking liquid.
• Heat the oil in a large nonstick skillet and add the garlic. Cook briefly but do not brown. Add the rabe, pepper flakes, anchovy paste, salt, pepper and reserved cooking liquid. Cook, stirring, about 2 minutes. Sprinkle with parsley and serve.