SAUTEED BROCCOLI RABE
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli rabe and set aside.
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.
SAUTEED VEAL WITH LEMON ON A BED OF BROCCOLI RABE
Make and share this Sauteed Veal With Lemon on a Bed of Broccoli Rabe recipe from Food.com.
Provided by kitchenslave03
Categories Meat
Time 15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet over moderate heat, combine 1 T oil, butter and flour. Cook 2-3 minute Whisk in broth. Add sliced veal and cook 3-4 min, then transfer to a warm platter. Season veal with salt and pepper. Add lemon zest, juice, and parsley to sauce and remove pan from heat.
- Heat water for broccoli rabe. Blanch til just cooked, but crispy. Drain. Place a second skillet over med-high. Add 1 T oil, garlic and broccoli rabe and cook til tender. Season with salt, pepper and nutmeg.
- To assemble, divide broccoli rabe between 2 dinner plates. Top with veal and pour pan sauce over top.
Nutrition Facts : Calories 448.7, Fat 31.3, SaturatedFat 10.3, Cholesterol 106.7, Sodium 275.6, Carbohydrate 15.3, Fiber 4.5, Sugar 2.2, Protein 28.7
VEAL WITH LEMON AND CAPERS
Steps:
- Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.
SAUTEED BROCCOLI RABE WITH LEMON
This leafy relative of broccoli has a pleasant sharpness, but it can become too bitter if it is overcooked. Adding lemon to this sautéed broccoli rabe recipe brightens up the side dish.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Trim large stems from broccoli rabe and discard. Wash and leave slightly wet. In a large saucepan with a lid, cook garlic in oil over medium-low heat until golden brown.
- Add broccoli rabe to pot, turn heat to medium high, sprinkle with salt, and cover. Remove lid to stir every minute or so until rabe is completely wilted, about 5 minutes. Season with pepper and fresh lemon juice if desired.
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