Garlic Broccoli With Olives And Red Wine Recipes

SAUTEED BROCCOLI RABE WITH VINEGAR

Steps:

• Remove the stems from the broccoli rabe. Shake and rinse the broccoli rabe in colander to remove the excess liquid, but the rabe doesn't have to be thoroughly dry.
• Heat a large pot over high heat until very hot. Add the olive oil. When the oil is almost smoking, add the garlic and cook for a few seconds until it is light brown. Add a couple of handfuls of rabe and toss with tongs, incorporating the garlic so it doesn't burn on the bottom of the pan.
• Add the remaining rabe all at once, or in batches if your pot isn't large enough to hold it all at once. Toss constantly so the rabe wilts evenly. When the rabe is cooked, season with salt and pepper. Continue cooking over high heat, tossing often until the excess liquid evaporates.
• Turn the rabe out into a bowl and let it cool to room temperature, then season with wine vinegar. Eat at room temperature or refrigerate up to 2 days and eat cold.

GARLIC BROCCOLI WITH OLIVES AND RED WINE

Steps:

• Saute onion and garlic in olive oil in a large skillet until soft. Add broccoli, olives, and red wine. Bring to a boil, then reduce heat, cover and simmer for about 5 minutes, stirring once. Season to taste with salt and black pepper (I like LOTS!) (If you like your broccoli a little more "done", cook for 10 minutes or so).

BROCCOLI SAUTéED IN WINE AND GARLIC (BROCCOLI AL FRASCATI)

Steps:

• 1. In a 10- to 12-inch sauté pan, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning until the stalks are tender 8 to 10 minutes. Add the red pepper flakes and zests, and tossing well, serve immediately.

BROCCOLI IN WINE

Steps:

• In a heavy skillet, heat oil. Remove from heat and add the finely chopped garlic. Stir for 30 seconds, and return skillet to low heat. Add the broccoli and toss until broccoli is coated with oil. Add the Sauvignon Blanc, and salt and pepper, to taste. Simmer uncovered for 5 minutes. Cover and simmer 15 minutes. Transfer the broccoli to a heated bowl with a slotted spoon. Boil the liquid in the skillet over high heat until reduced to 1/2 cup. Pour liquid over broccoli and serve.

BROCCOLI WITH GARLIC AND WHITE WINE: BROCCOLI CON AGLIO E FRASCA

Steps:

• In a 12 to 14 inch saute pan, heat the olive oil and garlic until just sizzling.
• Add the broccoli and cook, tossing regularly for 8-10 minutes, until the stem is tender.
• Use the wine to slow the cooking down if the garlic begins to brown.
• When the broccoli is tender, add the chili flakes and zest.
• Place on platter and enjoy!

SAUTéED BROCCOLI WITH GARLIC AND CHILE

Steps:

• Heat the olive oil in a large (12-inch) skillet over medium-high. Add the broccoli stems, season with salt and pepper, and cook, undisturbed, until starting to brown, 2 to 3 minutes. Stir in the florets, season generously with salt and pepper, and shake into an even layer. Cook, undisturbed, until browned, 2 to 3 minutes.
• Add the garlic and red-pepper flakes and stir until the garlic is fragrant, less than 1 minute. Reduce heat to medium, add 3 tablespoons water, cover, and cook until the broccoli is bright green and fork-tender, 2 to 3 minutes, reducing heat if needed to prevent burning. Season to taste with salt, pepper and red-pepper flakes.

GARLIC ROASTED BROCCOLI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss broccoli and garlic together in a large bowl. Drizzle olive oil over the broccoli; toss to coat. Spread broccoli and garlic onto a baking sheet; season with onion powder, salt, and black pepper.
• Roast in preheated oven for 10 minutes, turn, and continue roasting until beginning to char, about 10 minutes more.

BROCCOLI SALAD WITH GARLIC AND SESAME

Steps:

• In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
• In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

FUSILLI WITH RAPINI (BROCCOLI RABE), GARLIC, AND TOMATO WINE SAUCE

Steps:

• Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
• Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
• Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.

BROCCOLI WITH FRIED SHALLOTS AND OLIVES

Steps:

• Bring a large pot of salted water to a boil. Add broccoli and cook until just tender, 1 to 3 minutes. Drain well and transfer to a large bowl.
• Heat oil in a small pot over medium heat. In batches, so they don't crowd the pot, fry shallots until light golden, 4 to 6 minutes, using a slotted spoon to transfer them to a paper towel-lined plate once they've cooked. Sprinkle the fried shallots with salt as you go. If the shallots start to brown too quickly, lower the heat.
• Keep the oil in the pot, and carefully stir in garlic and olives. Cook until garlic starts to turn golden, about 3 minutes. Pour the hot oil, including garlic and olives, over the broccoli, then sprinkle with salt and taste. If you'd like it to be brighter, toss in the vinegar. Serve broccoli with fried shallots on top.