BAKED BROCCOLI RABE WITH PARMESAN
Broccoli rabe usually doesn't make it past a sauté pan with garlic and olive oil, nor does it need to. But the extra step of baking it in the oven with a shower of grated Parmesan on top - a suggestion from the chef John Schenk that was written up in a 1997 Minimalist column - is one to try. Blanch the broccoli rabe until it's bright green and nearly tender, then cook it in a pan with golden toasted garlic. From there, put it in a baking dish, sprinkle with cheese, and bake until it the cheese melts, which Parmesan does unevenly - but in a good way. This is a recipe that can easily be started, stopped and picked back up later, either after the blanching or after the sautéing. It can also be served at room temperature, so despite the three-step cooking process, it's pretty flexible.
Provided by Mark Bittman
Categories dinner, lunch, quick, salads and dressings, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to boil. Preheat the oven to 350 degrees. Drop broccoli rabe into the water, and cook until bright green and tender, about 3 minutes. Remove, and plunge into ice water. Drain.
- Place 2 tablespoons olive oil in a skillet, and turn heat to medium-high. Toast garlic in oil until golden. Chop broccoli rabe into pieces, about an inch or two long, and add to skillet. Toss, then turn off heat.
- Add broccoli rabe mixture to a baking dish. Sprinkle with grated cheese, and bake until cheese melts, about 10 minutes. Serve hot.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 1 gram
PASTA WITH SPICY BROCCOLI RABE AND PINE NUTS
Provided by Molly O'Neill
Categories pastas, main course, side dish
Time 30m
Yield Four servings
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to the boil. Add the broccoli rabe and blanch for 1 minute. Drain and pat dry. Bring another large pot of salted water to the boil. Add the penne and cook until al dente, about 10 minutes.
- Meanwhile, heat 2 teaspoons of the olive oil in a large nonstick skillet over medium heat. Add the pine nuts and cook, tossing frequently, until lightly toasted, about 2 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the broccoli rabe, the water and the red pepper flakes and cook until tender, about 5 minutes.
- Drain the pasta and add the broccoli rabe mixture, the remaining 2 teaspoons olive oil, the lemon juice, salt and pepper to taste. Toss to combine. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 608, UnsaturatedFat 12 grams, Carbohydrate 96 grams, Fat 16 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 888 milligrams, Sugar 5 grams
HEALTHY BROCCOLI RABE WITH PINE NUTS
Garlicky and nutty broccoli rabe. You can use normal broccoli if you wish, but broccoli rabe is more delicate and more suited for combination with pignoli, in my opnion.
Provided by spatchcock
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In large stockpot, boil water.
- Add broccoli rabe and blanch 2 minutes.
- Drain.
- In large skillet, heat oil.
- Add garlic and cook 1 minute.
- Add broccoli rabe and cook 4 minutes.
- Season with salt and pepper.
- Add pine nuts.
- Toss and serve.
- Yields about 1/2 cup per serving.
Nutrition Facts : Calories 92.3, Fat 9.4, SaturatedFat 1, Sodium 146.1, Carbohydrate 2, Fiber 0.4, Sugar 0.3, Protein 1.2
BROCCOLI RABE WITH PINE NUTS AND RAISINS
Provided by Melissa Clark
Categories Fruit Nut Side Sauté Thanksgiving Quick & Easy Low Cal Wheat/Gluten-Free Raisin Pine Nut Broccoli Rabe
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- In extra-large skillet over medium heat, heat olive oil. Add pine nuts and toast, stirring constantly, until fragrant and just barely golden, 1 to 2 minutes. Add garlic and sauté 1 minute more. Add broccoli rabe, sherry, and golden raisins and cover pan. Cook, stirring occasionally, until broccoli rabe is tender, 7 to 10 minutes. Season with kosher or coarse sea salt and freshly ground pepper and serve.
BROCCOLI-RABE-AND- PINE-NUT TART
Provided by Molly O'Neill
Categories dinner, appetizer, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large kettle set over medium-high heat, heat 1 tablespoon of the oil and add the garlic. Cook, stirring, until the garlic just begins to brown. Immediately add the broccoli rabe, reduce the heat to medium and cook, stirring occasionally, until the rabe is tender and most of the liquid has evaporated, about 10 minutes. Add the lemon juice, season with salt and pepper and cook for 2 minutes more. Remove from the heat, cool and coarsely chop. (You should have about 1 1/4 cups.)
- Meanwhile, heat another tablespoon of oil in a small saucepan, set over medium heat and add the onion. Cook, stirring occasionally, until the onion is lightly browned, about 10 minutes. Transfer the onion to a food processor, add 4 tablespoons of the pine nuts and 1/2 teaspoon kosher salt and process until smooth. Set aside.
- Preheat the oven to 425 degrees. On a lightly floured surface, roll the puff-pastry dough out to a thickness of 1/8 inch. Using a ruler as your guide, cut a 12-inch-by-6-inch rectangle from the dough (this will form the base of the tart) and carefully transfer it to a parchment-lined baking sheet. From the remaining dough, cut two strips, each measuring 3/4 inch by 12 inches. (These will form the edges of the tart.)
- Use a pastry brush to wet the sides of the base with water and carefully attach edge strips, pressing with your fingertips to firmly adhere the pastry. Use the tines of a fork to prick the pastry all over, including the edges. Refrigerate for 15 minutes.
- Brush the attached edges with beaten egg and spread the onion and pine-nut mixture over the base of the tart. (Do not cover the edges.) Top the tart with the rabe and sprinkle with the remaining 2 tablespoons of pine nuts. Bake until the pastry is lightly browned, about 15 minutes. Drizzle the top with the remaining 2 teaspoons of olive oil, cut into 4 portions and serve immediately.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 16 grams, Carbohydrate 37 grams, Fat 21 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 541 milligrams, Sugar 3 grams, TransFat 0 grams
SPICY GARLIC BROCCOLI RABE
A very yummy dish I found in Cooking Light! If you like broccoli rabe, spicy and garlic...you'll LOVE this! Recommended pairing is potatoes and pork chops but I serve it with most anything! Alter the garlic and crushed red peppers to suit your tastes. We add lots more!
Provided by RedVinoGirl
Categories Vegetable
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook broccoli rabe in boiling water 2 minutes or until crisp-tender. Drain and plunge broccoli rabe into ice water; drain. Squeeze dry.
- Heat 2 teaspoons oil in a large non-stick skillet over medium heat. Add garlic to pain; cook 1 minute. Add broccoli rabe, juice, and pepper to pan; cook 3 minutes, stirring occasionally. Remove from heat.
- Drizzle with remaining 2 teaspoons oil and sprinkle with fleur de sel.
Nutrition Facts : Calories 44.7, Fat 4.5, SaturatedFat 0.6, Sodium 145.9, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 0.2
PAPPARDELLE WITH PANCETTA, BROCCOLI RABE, AND PINE NUTS
Salty pancetta, luxurious pine nuts, and the bitter flavor of broccoli rabe come together in this simple pasta dish.
Provided by Kristine Kidd
Categories Leafy Green Nut Pasta Pork Sauté Quick & Easy High Fiber Bacon Spring Broccoli Rabe Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes. Discard garlic. Add onion, pancetta, and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes. Add dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli rabe tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
- Add pasta to skillet with broccoli rabe and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil and 1 cup cheese. Season to taste with salt and generous amount of pepper. Transfer to shallow bowl. Sprinkle with pine nuts and serve, passing additional cheese separately.
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