BROCCOLI RABE WITH GARLIC
Provided by Ina Garten
Time 25m
Yield 4 to 5 servings
Number Of Ingredients 6
Steps:
- Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.
STIR-FRIED BROCCOLI STEMS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a skillet over high heat. Throw in the broccoli and stir-fry, tossing constantly, until browned in spots, 3 to 4 minutes. Add the garlic and ginger and cook, tossing, about 1 minute more. Sprinkle over the soy sauce and toss. Sprinkle with the cilantro, stir and serve.
STIR-FRIED BROCCOLI
-Sara Farley, Brielle, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk the cornstarch, sugar, broth and soy sauce until smooth; set aside. In a small skillet, stir-fry the broccoli and garlic in oil for 2 minutes. Stir broth mixture and add to broccoli mixture. Bring to a boil; cook and stir for 1-2 minutes or until broccoli is tender and sauce is thickened.
Nutrition Facts : Calories 171 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 779mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
STIR-FRIED BROCCOLI RABE WITH BEETS
Provided by Moira Hodgson
Categories weekday, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Cut the leaves, with their stalks, off the beets and set them aside. Bake the beets in their skins for one to two hours, until they are tender when tested with a skewer or sharp knife.
- Trim the tough stalks from the broccoli rabe and discard. Cut the remaining stalks and leaves into two-inch pieces (it is easier to do this holding the broccoli rabe in a bunch). Cut stalks off beet greens and discard. Coarsely chop the leaves.
- When the beets are cool enough to handle, peel and dice them. Season them to taste with salt and pepper and keep them warm.
- Heat oil in a skillet and stir-fry garlic for a minute. Add broccoli rabe and beet greens and stir-fry until wilted. Season with salt and pepper. Arrange the greens on a serving dish and place the diced beets in the middle. Serve immediately.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 554 milligrams, Sugar 8 grams
STIR-FRIED BROCCOLI RABE
This simple recipe for stir-fried broccoli rabe is a tasty way to eat your vegetables.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Heat a wok or large skillet over high heat. Add oil and garlic; cook, stirring quickly, until fragrant, about 30 seconds.
- Add salt and Sriracha and cook for 30 seconds.
- Add broccoli rabe and cook until tender, about 1 minute. Transfer to a serving platter and serve immediately.
SIMPLE BROCCOLI STIR-FRY
Stir-frying has stood the test of time. It's a wonderful way to cook small pieces of vegetables and meat quickly, without a lot of fat. Prepping your ingredients ahead of time and having them near your stovetop is the key to success. This recipe can be made in a large nonstick skillet, but consider purchasing a wok: Carbon steel and cast-iron take on high heat well, and the concave shape makes stir-frying foods easy and fast.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim the florets off the broccoli, and cut into 1- to 1 1/2-inch pieces. Peel the broccoli stalks with a vegetable peeler to remove the tough outer skin, and slice 1/4 inch thick on the diagonal. Set aside.
- Whisk together 1/2 cup water, soy sauce, cornstarch and sugar in a small bowl. Set aside.
- Heat a large wok over high heat. Add 2 tablespoons of the vegetable oil, and swirl to coat the wok. Once the oil begins to smoke, add the broccoli florets and stems. Cook, stirring constantly, until browned around the edges, about 2 minutes. Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until tender, about 2 minutes more. Push the broccoli to the edges of the pan, forming an empty well in the center. Add the remaining 1 teaspoon vegetable oil, then the scallions, garlic, ginger and pepper flakes, and stir until aromatic, 30 to 45 seconds. Add the soy mixture, and stir until the sauce has thickened and the broccoli is coated, about 30 seconds. Remove from the heat, add the sesame oil and stir to coat. Serve with rice.
- Copyright 2014 Food Network, LLC. All rights reserved.
SAUTEED BROCCOLI RABE
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
SPICY STIR-FRIED BROCCOLI RABE
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- In a bowl, combine the lemon juice, soy sauce, basil, oil, vinegar, and lemon zest. Lay the tofu slices in a baking dish that can hold them in a single snug layer. Pour the marinade over the tofu. Bake for 30 minutes, or until the tofu is nearly dry and well browned.
- To make the broccoli rabe, chop the tender stalks and greens into 2-inch pieces and soak them in a large basin of cold water.
- In a heavy, wide saute pan over medium heat, warm the oil. Add the garlic and saute gently for 3 to 5 minutes, until golden. Add the red pepper flakes and tofu and saute for 1 minute. Scoop the greens from the water and add them to the pan. Raise the heat and turn the greens over in the oil with a pair of tongs. When the greens begin to simmer, reduce the heat to low and cover. Cook for 10 to 15 minutes, until the greens are tender.
- Season with salt and pepper and serve drizzled with some of the liquor and garnished with the lemon wedges and garlic cloves.
SPICY ROASTED SHRIMP AND BROCCOLI RABE
This dish uses one of my favorite techniques for cooking just about anything quickly: high-heat roasting. All you do is spread seasoned protein and vegetables out on one rimmed baking sheet and roast everything at the same time. Here I've paired shrimp with broccoli rabe, which cook in about 10 minutes flat.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield 2 to 3 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons olive oil, the sesame oil if using, 1/4 teaspoon salt and 1/8 teaspoon chile flakes. In a separate bowl, combine shrimp, remaining 1 tablespoon oil, the orange zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon chile flakes.
- Spread broccoli and shrimp in a single layer on a baking sheet. Roast, tossing once or twice halfway through, until shrimp are just opaque and broccoli is tender and golden around the edges, about 10 minutes. Serve with orange wedges.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 680 milligrams, Sugar 0 grams, TransFat 0 grams
BROCCOLI AND RICE STIR FRY
A quick and tasty side dish, or can be served as a meal. You can modify this recipe to include any veggies you choose.
Provided by HERCATE
Categories Side Dish Vegetables Broccoli
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
- Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.
Nutrition Facts : Calories 187 calories, Carbohydrate 32.9 g, Cholesterol 46.5 mg, Fat 3.4 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 0.8 g, Sodium 403.9 mg, Sugar 1.1 g
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