Sauteed Broccoli Rabe And Peas Recipes

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:

• 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:

• Heat Country Crock® Spread in large nonstick skillet over medium heat. Add garlic and cook 30 seconds. Add broccoli and cook 5 minutes or until tender crisp.
• Add broth and simmer 5 minutes or until broccoli is tender. Season to taste with salt and pepper.

Steps:

• Saute garlic and broccoli rabe in oil over medium heat. Cover to steam until wilted.

Steps:

• Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Drain 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. Toss the mixture with toasted pine nuts, serve immediately.

Steps:

• Cut off and discard 1 inch from stem ends of broccoli rabe. Cook broccoli rabe, uncovered, in 2 batches in a 6- to 8-quart pot of boiling salted water until just tender, about 3 minutes, transferring with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain well in a colander.
• Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until garlic is golden, about 5 minutes. Add broccoli rabe and cook, tossing to coat with oil, until heated through, 3 to 5 minutes. Toss broccoli rabe with salt.

Steps:

• In a large pot of boiling salted water, cook broccoli rabe until bright green, 45 to 60 seconds. Drain; set aside.
• Toast pine nuts in a skillet over medium heat, shaking skillet, until evenly golden brown, 4 to 5 minutes; remove from skillet. Heat oil in skillet. Add broccoli rabe; cook, tossing occasionally, until heated through, 3 to 5 minutes.
• Toss broccoli rabe with pine nuts and lemon zest. Season with salt and pepper. Serve hot.

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.