Broccoli Rabe And Sausage Soup Rachael Ray Recipes

Steps:

• In a medium pot, bring a few inches of water to a boil over medium heat, then salt the water. Trim the broccoli rabe and cut it into 1 1/2 to 2-inch lengths. Simmer in boiling water to reduce the bitterness, about 4 to 5 minutes, then cold shock in ice water and drain very well.
• Heat a Dutch oven or large soup pot over medium-high heat with extra-virgin olive oil, a turn of the pan. Add the sausage and brown and crumble, 7 to 8 minutes. Add the onions, garlic and chile and cook a few minutes more. Add the thyme and lemon zest, then add broccoli rabe and season with a little nutmeg. Stir in the stock and the water and bring to a boil. Simmer a few minutes to combine the flavors. Turn off the heat, cool and store for a make-ahead meal. Reheat the stoup over low heat and bring to a low boil. Add the pasta and cook to al dente, about 10 minutes. Ladle the stoup in shallow bowls and garnish with cheese. Serve with crusty bread for mopping.

Steps:

• Trim ends of the broccoli rabe and cut into 3-inch pieces.
• Bring 2 inches water to a boil in a high sided skillet. Salt the water. Add the broccoli rabe and simmer 10 minutes, drain. Return skillet to the stove and heat extra-virgin olive oil over medium-high heat. Add sausage, brown and crumble 6 to 7 minutes. Add the broccoli rabe and stir to combine.

Steps:

• In a large saucepan, cook the sausage, breaking it up, over medium-high heat until browned, about 10 minutes. Transfer to a paper-towel-lined plate; discard all but 1 tablespoon fat from the saucepan.
• Add the onion to the saucepan and cook until softened, about 3 minutes.
• Stir in the broccoli rabe and chicken broth and bring to a simmer; cook for 3 minutes. Stir in the sausage and beans and cook until heated through, about 2 minutes; season with salt and pepper.

Steps:

• Place a pot of water on the stove to bring to a boil for pasta. Cover pot to bring water to a boil. Salt the water to season it and add half a pound of "little ears" pasta. Cook to al dente, about 7 minutes.
• Trim ends off broccoli rabe, coarsely chop it and add it to a deep skillet. Add 2 or 3 cups of water to the pan. Cover the pan and bring the broccoli rabe to a boil. When the rabe wilts down into the pan, salt it. Simmer the rabe for about 7 minutes until tender and no longer bitter. The color should remain deep green. Drain the rabe and reserve. Return the deep skillet to the stove and place it over medium heat. Add 5 turns of the pan of extra-virgin olive oil, chopped garlic, crushed red pepper flakes and saute 2 to3 minutes, stirring frequently. Add broccoli rabe and turn to coat them in garlic oil. Drain pasta reserving 3/4 cup of pasta water. Add the pasta and water to the pan. Toss pasta and broccoli rabe with lots of grated cheese, salt and pepper, to your taste. Serve immediately.

Steps:

• In a large bowl, combine the pork, red pepper flakes, paprika, fennel, sage, onion, garlic and salt, to taste. Form the meat into 4 patties, put on a plate and coat with a drizzle of extra-virgin olive oil.
• Heat a small pot over medium-low heat and add the brown sugar, Worcestershire, vinegar, tomato sauce and black pepper, to taste. Simmer until the mixture becomes a thick steak sauce consistency, about 15 minutes.
• Add a couple inches of water to a medium skillet over medium-high heat. Bring to a boil, then salt the water and add the broccoli rabe. Cook for 5 minutes, then drain. Transfer the broccoli rabe to a cutting board and chop it into 2-inch pieces. Set aside. Return the skillet to the stove over medium heat and add 1 tablespoon of extra-virgin olive oil. Stir in the chopped garlic and the broccoli rabe. Saute for 2 minutes, then season with a few grates of nutmeg, to taste.
• Heat a drizzle of extra-virgin olive oil in a skillet over medium-high heat, add the patties and cook for 5 to 6 minutes on each side. Top the patties with a slice of provolone during the last minute of cook time and tent with foil to melt.
• Divide the broccoli rabe on the bottoms of the rolls and top with the cheesy sausage patties. Slather some of the warm sauce on the roll tops and cover the burgers. Serve the burgers on individual plates with a few chips alongside.

Steps:

• Bring 1-inch of water to a boil in a deep skillet. Add rabe, season with salt, and cover pan. Reduce heat to simmer and cook 10 minutes. Drain rabe.
• Return pan to heat and saute garlic and red pepper flakes in oil over moderate heat for 1 to 2 minutes. Add rabe, coat in garlic oil. Cook rabe in garlic oil for 2 minutes and remove from heat.
• Squeeze the juice of lemon over the pan and sprinkle in zest. Toss rabe to distribute lemon flavor and transfer broccoli rabe to serving dish.

Steps:

• Bring a large pot of salted water to a boil. Roughly chop the broccoli rabe, add it to the pot, and cook for 3 minutes. Use a sieve or slotted spoon to lift the broccoli rabe from the water and place it in a colander to drain.
• Bring the water back to a boil. Cook the pasta according to package instructions until al dente, reserve 1 cup pasta water, then drain pasta.
• Meanwhile, in a large Dutch oven or deep, 12-inch skillet, heat the olive oil over medium-high. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. (Don't worry if the sausage is not completely cooked through.) Add the garlic and cook for 30 seconds.
• Add the wine and cook, scraping any bits from the bottom of the pan, until the wine is reduced by half, about 1 minute.
• Add the broccoli rabe, chickpeas, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook over medium heat, stirring often, until the sausage is cooked through and the broccoli rabe is very tender, about 3 minutes.
• Add the pasta and 1/2 cup of the reserved pasta water, toss well, and cook over low heat until the sauce comes together, about 1 to 2 minutes. Add additional pasta water, a few tablespoons at a time, if needed for moisture.
• Remove the pan from the heat, add the butter, Parmesan, lemon zest and lemon juice, and toss until the butter is melted. Divide pasta among shallow bowls and top with additional cheese sprinkled on top.

Steps:

• Place broccoli rabe and salt in a large pot of boiling water. Cook 12 minutes, or until stems are tender. Drain, reserving 1 cup of liquid.
• Heat 3 tablespoons olive oil in a medium saucepan over medium-high heat, and cook sausage 10 minutes, or until evenly browned.
• Remove sausage from saucepan. Stir garlic into saucepan, and cook approximately 30 seconds. Place broccoli rabe and reserved cup of liquid in pan, and mix in 1/2 the lemon juice. Return sausage to pan, and allow the mixture to simmer approximately 10 minutes. Mix in remaining olive oil and lemon juice before serving.