SAUTEED BROCCOLI RABE {SAUTEED RAPINI}
Are you tired of conventional steamed spinach or broccoli side? This sauteed broccoli rabe will give you the perfect variety to classic healthy green sides.
Provided by Italian Recipe Book
Categories Side Dish
Number Of Ingredients 5
Steps:
- Start by washing broccoli rabe under cold running water.Remove all yellow and dull leaves.Trim off the bottoms of the stems to remove tough and fibrous part.If some of the stems are still thick don't cut them off further but split the end with a knife until the stems thins out a bit. This will ensure your greens are cooked evenly.
- If after cleaning and trimming the stalks are still too long, cut them in half. Also chop them coarsely if you plan to use it for pasta.
- In a large pan or a wok add a generous splash of extra virgin olive oil, garlic cloves crushed with a flat knife and a pinch of peperoncino flakes.If you like to feel a strong garlic taste you can slice or chop garlic cloves instead of just using as whole.Let cook until garlic starts to become fragrant.
- Add broccoli rabe and cover the pan with a lid.Saute over medium heat for about 5 minutes occasionally giving them a turn.
- Add salt, lower the heat and continue cooking for another 5 minutes.Sauteed rapini are done when the stalks still have a crunch to them.
- Serve as a side dish or add to pasta, polenta, farinata and sandwiches.
SAUTEED BROCCOLI RABE
Try serving this healthy sautéed broccoli rabe side dish with our Garlic-Roasted Chicken Breasts.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a large pot of boiling salted water, cook broccoli rabe until bright green, 45 to 60 seconds. Drain; set aside.
- Toast pine nuts in a skillet over medium heat, shaking skillet, until evenly golden brown, 4 to 5 minutes; remove from skillet. Heat oil in skillet. Add broccoli rabe; cook, tossing occasionally, until heated through, 3 to 5 minutes.
- Toss broccoli rabe with pine nuts and lemon zest. Season with salt and pepper. Serve hot.
Nutrition Facts : Calories 96 g, Fat 6 g, Protein 5 g
QUICK SAUTEED BROCCOLI RABE
In this verdant side dish, broccoli rabe (sometimes called rapini) is enhanced by a quick saute with garlic and oil. Adding the garlic toward the end keeps it from burning.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 4
Steps:
- Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add broccoli rabe, and cook 1 minute. Cover; cook, shaking skillet occasionally, until leaves are golden and crisp, about 2 minutes. Add the garlic; cook 1 minute more. Season with salt.
SAUTEED BROCCOLI RABE
Steps:
- Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool remove from the ice water and let dry. It can be used right away or held for future use.
- Coat a large saute pan with olive oil. Add the smashed garlic and crushed red pepper and bring to medium heat. Once the garlic is brown and aromatic, remove it from the pan and discard. It has fulfilled its garlic destiny. Add the broccoli rabe and toss around in the oil to heat up and season. Remember the broccoli is already cooked. Add more oil, if needed and season with salt if needed (it probably will).
SAUTEED GARLIC BROCCOLI RABE
Steps:
- Heat a large saute pan over medium-high heat. Add the olive oil and the garlic cloves and cook for 3 to 4 minutes, to flavor the oil. Carefully remove the garlic using a slotted spoon, and reserve. Add the broccoli rabe to the pan in batches; it will crowd the pan at first but will wilt quickly. Season with salt and pepper. Slice the reserved garlic.
- When the broccoli rabe has wilted, about 3 minutes, add the shallot, the sliced garlic, and the pepper flakes. Continue cooking until the shallot has softened and the broccoli rabe is cooked through but still has some bite, another 2 minutes. Serve with a squeeze of lemon.
QUICK SAUTEED BROCCOLI RABE
Steps:
- Prepare a large bowl of ice water. Bring a pot of salted water to a boil and cook the broccoli rabe until slightly tender, 3 to 4 minutes. Transfer to the ice bath for 2 minutes to stop the cooking, then remove and dry off.
- Add the olive oil to a large saute pan and heat over medium heat until shimmering. Add the panko and toast until golden, about 1 minute. Remove from the pan.
- Add the anchovy paste and let it melt in. Add the broccoli rabe, plus more olive oil if dry, along with the red pepper flakes and some salt and pepper. Cook until tender, about 5 minutes. Remove from the heat and add the lemon zest and juice.
- Add the broccoli rabe to a serving bowl and top with the crispy panko.
SAUTEED BROCCOLI RABE
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Fill large saucepan with water and bring to a rolling boil. Salt heavily. Add broccoli rabe. Cook for 30 seconds. Remove and plunge in cold ice bath for 10 seconds. Remove and pat dry.
- Heat olive oil and garlic in a large skillet until garlic begins to brown, about 2 minutes. Add broccoli rabe and stir quickly to cook. Lower heat and mix well allowing the broccoli and olive oil to cook together. Add chicken stock and cook until the stock is fully absorbed. Season with salt and pepper and serve.
SAUTEED BROCCOLI RABE
A delicious alternative to the standard commercial broccoli, this has a slightly peppery taste, complimenting a variety of entrees.
Provided by carmenskitchen
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium heat. Add garlic and saute for 30 seconds until fragrant but not browned.
- Increase heat to medium-high and add broccoli rabe. Toss with tongs for 3-4 minutes, or until wilted.
- Add vinegar, season salt and pepper.
- Taste and adjust seasonings. Serve immediately.
Nutrition Facts : Calories 94, Fat 10.1, SaturatedFat 1.4, Sodium 0.7, Carbohydrate 1, Fiber 0.1, Protein 0.2
EASY SAUTEED BROCCOLI RABE
Serve sauteed broccoli rabe as a side to our Osso Buco.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 5
Steps:
- In a large skillet over medium heat, heat the olive oil. Add the garlic, and saute until golden brown, about 3 minutes. Add the broccoli rabe, and season with salt and pepper. Add the chicken stock, and cook, covered but stirring often, until broccoli rabe is softened, about 10 minutes. Serve.
SAUTEED BROCCOLI RABE
A delicious way to serve an unusual vegetable. Makes a great side dish for fish Blanch the greens in boiling water before sauteeing to reduce the bitterness.
Provided by aspiring gourmet1
Categories Greens
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to boil in a 3.5 quart saucepan.
- Wash broccoli rabe and remove stems.
- Blanch greens in boiling water for two minutes, then drain and set aside.
- In the same saucepan, place the olive oil, garlic and shallots. Saute until garlic is transparent.
- Add the greens and salt. Saute for five minutes.
Nutrition Facts : Calories 133.2, Fat 13.5, SaturatedFat 1.9, Sodium 612, Carbohydrate 3.2, Fiber 0.1, Sugar 0.1, Protein 0.5
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SAUTéED BROCCOLI RABE RECIPE - LOVE AND LEMONS
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5/5 (10)Servings 4Cuisine American, ItalianCategory Side Dish
- Trim ½ inch off the ends of the broccoli rabe. Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccoli rabe into the boiling water and blanch for 2 minutes. Remove and immerse in the ice water long enough to cool, about 15 seconds. Drain and place on paper towels to dry. (If using in this pasta recipe, stop here and continue with that recipe’s instructions.)
- Heat the oil in a large skillet over medium heat. Stir in the garlic and cook for 30 seconds, then stir in the red pepper flakes. Add the broccoli rabe and sauté, shaking the pan and gently tossing so that it cooks evenly, until tender, especially the stems, for 3 to 5 minutes. Remove from the pan and drain off any excess liquid. Season with salt and pepper to taste, and serve as a side dish with a squeeze of lemon.
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