Best 5 Broccoli Rabe With Lemon And Garlic Recipes
**Broccoli rabe with lemon and garlic: A delightful and nutritious side dish**
Broccoli rabe, also known as rapini, is a leafy green vegetable with a slightly bitter flavor that pairs wonderfully with the bright acidity of lemon and the savory pungency of garlic. This versatile vegetable can be enjoyed sautéed, roasted, or steamed, and is a great addition to salads, pasta dishes, and frittatas. In this article, we'll share three delicious recipes for broccoli rabe with lemon and garlic, each offering a unique take on this classic combination. Whether you're looking for a quick and easy weeknight side dish, a flavorful addition to your next pasta dinner, or a healthy and satisfying main course, we've got you covered. Get ready to explore the delightful world of broccoli rabe with lemon and garlic!
**Recipes included in the article:**
* **Sautéed Broccoli Rabe with Lemon and Garlic:** This simple yet flavorful recipe is ready in just 15 minutes. Simply sauté broccoli rabe in olive oil with garlic and red pepper flakes until tender, then finish with a squeeze of lemon juice and a sprinkle of grated Parmesan cheese.
* **Roasted Broccoli Rabe with Lemon and Garlic:** Roasting broccoli rabe intensifies its natural sweetness and gives it a slightly crispy texture. Toss broccoli rabe with olive oil, lemon zest, garlic, and salt and pepper, then roast in a hot oven until tender and browned.
* **Broccoli Rabe and Sausage Pasta:** This hearty and satisfying pasta dish is perfect for a weeknight dinner. Sauté broccoli rabe and Italian sausage in olive oil until cooked through, then add cooked pasta, grated Parmesan cheese, and a squeeze of lemon juice. Finish with a sprinkle of fresh parsley and enjoy!
BAKED ALFREDO PASTA WITH BROCCOLI RABE AND LEMON
One of the great things about baked pastas is that you can get two different textures in one dish. Take the typical pasta Alfredo that's prepared in a skillet: It's delightfully creamy and lush, but the same, bite after bite. But add a green vegetable to that Alfredo pasta, pile it into a dish, top it with melty cheese and a crunchy bread crumbs, then bake it, and you get a vegetarian dinner that's got it all. If broccoli rabe isn't your thing, you can substitute cut asparagus or broccoli florets.
Provided by Ali Slagle
Categories dinner, weeknight, pastas, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 500 degrees. Bring a large pot of generously salted water to a boil. Place the butter in a 9-by-13-inch/3-quart pan or baking dish and transfer it to the oven to melt while the oven heats; remove it from the oven once it's melted.
- In a small bowl, stir together the panko, 1/4 cup Parmesan and the lemon zest. Add 1 tablespoon of the melted butter from the baking pan, stir until the panko is moistened with butter, then season with salt and pepper.
- When the water's boiling, add the pasta and cook until al dente, about 2 minutes less than the package instructions suggest. During the last minute of cooking, add the broccoli rabe. Reserve 1/2 cup pasta water, then drain the pasta and broccoli rabe.
- Whisk the cream, garlic and pasta water into the melted butter in the baking dish until smooth. Add the remaining Parmesan in large handfuls, vigorously whisking until smooth and combined. Add the pasta, broccoli rabe and half the mozzarella. Taste, and season well with salt and pepper. Stir until very combined.
- Top with the remaining mozzarella, then sprinkle evenly with the panko mixture. Bake until the mozzarella has melted and the panko is golden brown, 10 to 15 minutes.
EASY LEMON AND GARLIC BROCCOLI
This is an easy recipe for a delicious broccoli side that takes just a few minutes to make.
Provided by Upagainstawall
Categories Side Dish Vegetables Broccoli
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
- While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 8.8 g, Cholesterol 22.9 mg, Fat 9.1 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 99.6 mg, Sugar 2.1 g
SAUTEED BROCCOLI RABE WITH GARLIC
Peppery broccoli rabe is blanched before going into a hot skillet with a liberal amount of garlic. Lemon wedges and red-pepper flakes complete the quick side dish. It's also delicious tucked into our Italian Pressed Picnic Sandwich.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Blanch broccoli rabe in a pot of salted boiling water until bright green, about 30 seconds. Drain well; let cool on a rimmed baking sheet.
- In a large skillet over medium-high heat, cook garlic in oil until golden, 2 to 3 minutes. Add broccoli rabe, season with salt and pepper, and cook, stirring occasionally, until just heated through. Serve with lemon wedges and red-pepper flakes.
- Remove garlic from oil, and set aside. Place pan back over medium heat. When the oil is hot, add broccoli rabe. Cook, turning occasionally, until heated through, about 4 minutes. Return garlic to pan. Season with salt, pepper, and red-pepper flakes, if using. Serve.
ROASTED BROCCOLINI AND LEMON WITH PARMESAN
Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it's worth mentioning how wonderful this recipe is. Maybe it's the caramelized, jammy slices of lemon or maybe it's the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Provided by Alison Roman
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
- Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
- Remove from the oven, squeeze the remaining half of the lemon over the top and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 810 milligrams, Sugar 6 grams
LEMON BROCCOLI RABE
Provided by Aaron McCargo Jr.
Categories side-dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- In a large sauce pot, bring 1 gallon of salted water to a boil. Add the broccoli rabe and blanch for 2 minutes. Drain.
- Meanwhile, heat a large skillet over medium-high heat. Add oil, garlic and red pepper flakes. Allow garlic to brown.
- Add broccoli rabe to skillet with toasted garlic. Toss to combine. Toss in Parmesan and lemon zest. Season with salt and pepper. Cook over medium-high heat for 2 to 3 minutes.
Nutrition Facts : Calories 248 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 6 milligrams, Sodium 351 milligrams, Carbohydrate 16 grams, Protein 13 grams, Sugar 4 grams
Tips:
- Choose tender and fresh broccoli rabe: Look for broccoli rabe with vibrant green leaves and firm stems. Avoid any wilted or yellowed leaves.
- Clean and trim the broccoli rabe thoroughly: Remove any tough or woody stems. Cut the broccoli rabe into bite-sized pieces, including the florets and leaves.
- Blanch the broccoli rabe if desired: Blanching helps to retain the broccoli rabe's bright green color and crisp texture. To blanch, bring a large pot of salted water to a boil. Add the broccoli rabe and cook for 1-2 minutes, or until it turns bright green. Immediately transfer the broccoli rabe to a bowl of ice water to stop the cooking process. Drain well before using.
- Use a large skillet or wok for cooking: This will allow the broccoli rabe to cook evenly and prevent overcrowding.
- Don't overcrowd the skillet: Cook the broccoli rabe in batches if necessary to prevent steaming instead of sautéing.
- Add aromatics like garlic, shallots, or chili peppers: These ingredients will enhance the flavor of the broccoli rabe.
- Use a combination of olive oil and butter for sautéing: This will add flavor and prevent the broccoli rabe from sticking to the pan.
- Cook the broccoli rabe until tender-crisp: Overcooking will make the broccoli rabe mushy, so aim for a tender-crisp texture.
- Season with salt, pepper, and lemon juice to taste: Lemon juice adds a bright and tangy flavor that complements the broccoli rabe well.
- Serve immediately: Broccoli rabe is best enjoyed when served fresh and hot.
Conclusion:
Broccoli rabe is a versatile vegetable that can be enjoyed in various dishes. With its slightly bitter and peppery flavor, it pairs well with a range of ingredients, including garlic, chili peppers, lemon, and Parmesan cheese. Whether you're sautéing, roasting, or steaming broccoli rabe, be sure to cook it until tender-crisp to preserve its vibrant color and texture. Enjoy broccoli rabe as a side dish, in pasta dishes, soups, or even salads for a nutritious and flavorful addition to your meals.
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