Broccoli Rabe With Roasted Peppers Recipes

Steps:

• Heat oven to 425 degrees. Toss broccoli rabe with olive oil, salt and red pepper flakes. Toss garlic cloves into rabe and spread on a sheet pan.
• Roast rabe for about 10 minutes. It's done when the stems are tender and the leaves are crisp at the edges.

Steps:

• Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Cut stems and leaves into 2-in. pieces. Cook linguine according to package directions, adding broccoli rabe during the last 5 minutes of cooking. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium-high heat. Add anchovies and garlic; cook and stir 1 minute. Stir in red peppers, olives, pepper flakes, pepper and salt., Add linguine and broccoli rabe to skillet; toss to combine, adding reserved pasta water as desired to moisten. Serve with cheese.

Steps:

• Preheat the oven to 375 degrees F. Toss the broccoli rabe, tomatoes and shallots in enough olive oil to thoroughly coat. Sprinkle with some salt and pepper. Spread the vegetables onto 2 large baking sheets (avoid crowding the sheets). Roast until the tomatoes have burst and the broccoli rabe is browned around the edges and cooked through, about 25 minutes. Transfer to a platter or large bowl to serve.

Steps:

• Cook 2 bunches broccoli rabe in a steamer basket until tender, 7 minutes. Meanwhile, cook 2 sliced garlic cloves in a pot with 1 tablespoon olive oil until golden; add 1/4 cup sliced jarred cherry peppers and 2 tablespoons liquid from the jar. Toss in the broccoli rabe and salt and pepper. Drizzle with olive oil and top with shaved parmesan.