Quick Sauteed Broccoli Rabe Recipes

Steps:

• Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool remove from the ice water and let dry. It can be used right away or held for future use.
• Coat a large saute pan with olive oil. Add the smashed garlic and crushed red pepper and bring to medium heat. Once the garlic is brown and aromatic, remove it from the pan and discard. It has fulfilled its garlic destiny. Add the broccoli rabe and toss around in the oil to heat up and season. Remember the broccoli is already cooked. Add more oil, if needed and season with salt if needed (it probably will).

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.

Steps:

• Chop 2 bunches broccoli rabe into 1-inch pieces. Cook in salted boiling water until crisp-tender, about 3 minutes. Drain well. Cook 4 smashed garlic cloves in 1/4 cup olive oil in a large skillet over medium-high heat, stirring, until golden, about 3 minutes. Add a pinch each of red pepper flakes and salt, then add the broccoli rabe; cook, stirring, until heated through, 2 to 3 minutes.
• The sauce for these meatballs is slightly chunky. For a smoother sauce, puree with an immersion blender.

Steps:

• Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add broccoli rabe, and cook 1 minute. Cover; cook, shaking skillet occasionally, until leaves are golden and crisp, about 2 minutes. Add the garlic; cook 1 minute more. Season with salt.

Steps:

• Fill large saucepan with water and bring to a rolling boil. Salt heavily. Add broccoli rabe. Cook for 30 seconds. Remove and plunge in cold ice bath for 10 seconds. Remove and pat dry.
• Heat olive oil and garlic in a large skillet until garlic begins to brown, about 2 minutes. Add broccoli rabe and stir quickly to cook. Lower heat and mix well allowing the broccoli and olive oil to cook together. Add chicken stock and cook until the stock is fully absorbed. Season with salt and pepper and serve.

Steps:

• In a large skillet over medium heat, heat the olive oil. Add the garlic, and saute until golden brown, about 3 minutes. Add the broccoli rabe, and season with salt and pepper. Add the chicken stock, and cook, covered but stirring often, until broccoli rabe is softened, about 10 minutes. Serve.