STIR-FRIED BROCCOLI RABE WITH BEETS
Provided by Moira Hodgson
Categories weekday, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Cut the leaves, with their stalks, off the beets and set them aside. Bake the beets in their skins for one to two hours, until they are tender when tested with a skewer or sharp knife.
- Trim the tough stalks from the broccoli rabe and discard. Cut the remaining stalks and leaves into two-inch pieces (it is easier to do this holding the broccoli rabe in a bunch). Cut stalks off beet greens and discard. Coarsely chop the leaves.
- When the beets are cool enough to handle, peel and dice them. Season them to taste with salt and pepper and keep them warm.
- Heat oil in a skillet and stir-fry garlic for a minute. Add broccoli rabe and beet greens and stir-fry until wilted. Season with salt and pepper. Arrange the greens on a serving dish and place the diced beets in the middle. Serve immediately.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 554 milligrams, Sugar 8 grams
SPICY COCONUT BROCCOLI RABE
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 bunch chopped broccoli rabe in boiling salted water until tender, 2 to 3 minutes; drain. Toast 1/4 cup chopped salted peanuts, 2 tablespoons unsweetened coconut flakes and 1/4 teaspoon red pepper flakes in 3 tablespoons vegetable oil in a large skillet, 1 to 2 minutes. Add the broccoli rabe and 2 sliced garlic cloves; toss. Season with salt.
Nutrition Facts : Calories 184, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 174 milligrams, Carbohydrate 5 grams, Fiber 4 grams, Protein 5 grams, Sugar 1 grams
SPICY ROASTED SHRIMP AND BROCCOLI RABE
This dish uses one of my favorite techniques for cooking just about anything quickly: high-heat roasting. All you do is spread seasoned protein and vegetables out on one rimmed baking sheet and roast everything at the same time. Here I've paired shrimp with broccoli rabe, which cook in about 10 minutes flat.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield 2 to 3 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons olive oil, the sesame oil if using, 1/4 teaspoon salt and 1/8 teaspoon chile flakes. In a separate bowl, combine shrimp, remaining 1 tablespoon oil, the orange zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon chile flakes.
- Spread broccoli and shrimp in a single layer on a baking sheet. Roast, tossing once or twice halfway through, until shrimp are just opaque and broccoli is tender and golden around the edges, about 10 minutes. Serve with orange wedges.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 680 milligrams, Sugar 0 grams, TransFat 0 grams
SPICY WHITE BEAN STEW WITH BROCCOLI RABE
Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.
Provided by Alison Roman
Categories weekday, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
STIR-FRIED BROCCOLI RABE
This simple recipe for stir-fried broccoli rabe is a tasty way to eat your vegetables.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Heat a wok or large skillet over high heat. Add oil and garlic; cook, stirring quickly, until fragrant, about 30 seconds.
- Add salt and Sriracha and cook for 30 seconds.
- Add broccoli rabe and cook until tender, about 1 minute. Transfer to a serving platter and serve immediately.
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SPICY BROCCOLI RABE AND CHICKPEA SKILLET
From bhg.com
Servings 4Total Time 30 minsAuthor Sheela PrakashCalories 314 per serving
- In an extra-large skillet heat 2 Tablespoons extra virgin olive oil over medium-high. Add the chickpeas in a single layer and season with 1/4 teaspoon kosher salt. Cook until the chickpeas are lightly browned in spots, about 1 minute. Stir, then continue to cook, stirring occasionally, until crispy and lightly browned all over, 4 to 5 minutes more. Transfer to a bowl or a large plate.
- Add broccoli rabe to skillet and sauté until it starts to wilt. Reduce heat to medium-low; add wine and cover. Cook, stirring every so often, until broccoli rabe is tender, about 5 minutes.
- Add garlic, lemon zest, crushed red pepper, and 1/2 teaspoon kosher salt. Sauté until fragrant, about 1 minute. Remove from heat and stir in chickpeas and lemon juice. Season with additional salt and, if desired, garnish with Pecorino Romano or Parmesan cheese. Serves 4.
STEWED BROCCOLI RABE WITH SPICY TOMATO …
From foodandwine.com
3/5 Total Time 1 hr 30 mins
- In a food processor, finely chop the fennel and carrots. In a large saucepan, heat 1/3 cup of the olive oil. Add the onions, garlic, rosemary and the fennel mixture and cook over moderately low heat, stirring often, until the onions are very tender and starting to brown, about 25 minutes.
- Add the crushed red pepper to the saucepan and cook over moderately low heat, stirring, for 1 minute. Add the chopped tomatoes and cook, stirring occasionally, until the sauce is thick, about 10 minutes; discard the rosemary sprigs.
- Meanwhile, in a large pot of boiling salted water, cook the broccoli rabe until bright green, about 4 minutes. Drain and let cool, then coarsely chop.
- In a large, deep skillet, heat the remaining 1/3 cup of olive oil. Add the broccoli rabe and cook over moderately high heat, stirring occasionally, until starting to brown, about 4 minutes. Add the tomato sauce and simmer over low heat until very thick, about 15 minutes. Season with salt. Transfer the broccoli rabe to a bowl and serve.
SPICY BROCCOLI RABE WITH FRIED WALNUTS …
From cookinglight.com
Servings 4Calories 183 per servingTotal Time 15 mins
- Cook oil, garlic, and red pepper in a large skillet over medium until garlic begins to sizzle, about 2 minutes.
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