Broccoli Rabe Rapini Recipes

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.

Steps:

• Cut an X in the bottom of the stems and place into a large pot, cover with cold water and add in 1 tablespoon salt to the water; bring to a boil over medium-high heat.
• Reduce heat to a low simmer and cook until tender.
• Drain the broccoli rabe over a large colander.
• Using a spoon push the rabe against the colander to release most of the moisture.
• Heat oil and butter in a large skillet over medium heat.
• Add in garlic and saute for 2 minutes.
• Add in the broccoli rabe and saute for about 12-15 minutes or until desired doneness.
• Season with salt and pepper.
• Sprinkle with parmesan cheese to taste if desired.