Best 8 Broccoli Rabe With Raisins And Garlic Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Broccoli Rabe with Raisins and Garlic: A Culinary Symphony of Bitter Greens, Sweetness, and Nutty Crunch**

Broccoli rabe, also known as rapini, is a leafy green vegetable with a slightly bitter taste that pairs wonderfully with sweet and savory flavors. This versatile vegetable can be enjoyed in various culinary creations, ranging from simple sautéed dishes to hearty casseroles. In this collection of recipes, we'll explore the delightful combination of broccoli rabe with raisins and garlic, showcasing the vegetable's unique flavor profile and offering a symphony of tastes and textures. From a quick and easy stir-fry to an elegant pasta dish, these recipes provide options for every occasion and skill level. Join us on this culinary journey as we discover the harmonious blend of bitter greens, sweetness, and nutty crunch that makes broccoli rabe with raisins and garlic a true delight.

Let's cook with our recipes!

BROCCOLI RABE WITH GARLIC



Broccoli Rabe With Garlic image

Provided by Ina Garten

Time 25m

Yield 4 to 5 servings

Number Of Ingredients 6

2 bunches broccoli rabe
3 tablespoons good olive oil
6 large cloves garlic, sliced
1/2 teaspoon crushed red pepper flakes
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

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.

SAUTEED BROCCOLI RABE WITH GARLIC



Sauteed Broccoli Rabe with Garlic image

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

1 pound trimmed broccoli rabe
Kosher salt and freshly ground pepper
4 garlic cloves, smashed and peeled
2 tablespoons extra-virgin olive oil
Lemon wedges and red-pepper flakes, for serving

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.

BROCCOLI RABE WITH RAISINS AND GARLIC



Broccoli Rabe With Raisins and Garlic image

Provided by Molly O'Neill

Categories     side dish

Time 25m

Yield 6 servings

Number Of Ingredients 6

2 pounds broccoli rabe, washed, trimmed and chopped
4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/2 cup raisins
3/4 teaspoon kosher salt
1/2 teaspoon dried red pepper flakes

Steps:

  • Bring a gallon of water to a boil in a large pot. Blanche the rabe for 7 minutes and cool under cold running water. Drain.
  • Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and toss, cooking for about 2 minutes, until golden. Add the cooked rabe, raisins, salt and pepper flakes. Shake the skillet and cook until hot, about 7 minutes.
  • Pour the remaining oil over the vegetables and adjust seasoning. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 287 milligrams, Sugar 8 grams

BROCCOLI RABE WITH PINE NUTS AND RAISINS



Broccoli Rabe with Pine Nuts and Raisins image

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

1 tablespoon olive oil
1/4 cup pine nuts
1 garlic clove, minced
Two 2- to 2 1/2-pound bunches broccoli rabe, leaves and woody stems removed
1/3 cup dry sherry or white wine
1/4 cup golden raisins

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.

ITALIAN-STYLE BROCCOLI RABE



Italian-Style Broccoli Rabe image

Garlic, lemon, and the nutty bitterness of broccoli rabe are a wonderful combination. I'm deathly allergic to tree nuts, but this Italian side dish smelled so good the first time I encountered it, I called my doctor the next day to find out if pine nuts are actually nuts. He didn't know. I went back and ate it anyway. Turns out pine nuts are seeds, by the way.

Provided by Brian Genest

Categories     Side Dish     Vegetables

Time 1h5m

Yield 6

Number Of Ingredients 9

½ cup olive oil
3 cloves garlic, minced
1 teaspoon anchovy paste
½ teaspoon salt
3 bunches broccoli rabe, trimmed
1 teaspoon crushed red pepper
1 teaspoon olive oil
½ cup pine nuts
1 wedge lemon

Steps:

  • Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor; blend into a paste.
  • Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.
  • Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to "wring out" any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers; marinate for 30 minutes.
  • Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.
  • Transfer to a plate, top with pine nuts, and drizzle with lemon juice.

Nutrition Facts : Calories 269 calories, Carbohydrate 8.1 g, Cholesterol 0.4 mg, Fat 24.6 g, Fiber 3.8 g, Protein 7 g, SaturatedFat 3.5 g, Sodium 332.4 mg, Sugar 1.7 g

SAUTEED BROCCOLI RABE WITH GARLIC



Sauteed Broccoli Rabe With Garlic image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 7

2 heads broccoli rabe
1/4 cup olive oil
3 cloves garlic, chopped
1/2 tsp. crushed red pepper flakes
1/4 cup dry breadcrumbs
salt and pepper to taste
salt and pepper to taste

Steps:

  • Blanch broccoli rabe in a large pot of boiling salted water for 2-3 minutes. Drain and shock in ice bath. Drain and wrap in a dry towel, squeezing out any excesss water. In a large saute pan, cook garlic and crushed red pepper flakes for 1 minute. Add broccoli rabe and cook and stir until heated through. Stir in breadcrumbs and toss all together. Season to taste with salt and pepper.

BROCCOLI RABE WITH GOLDEN RAISINS



Broccoli Rabe With Golden Raisins image

Make and share this Broccoli Rabe With Golden Raisins recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
1 small onion, chopped
1/4 cup golden raisin
1 1/2 lbs fresh broccoli rabe, trimmed and coarsely chopped
salt
1 (14 ounce) can chicken broth

Steps:

  • Heat a deep skillet over medium heat. Add oil and onions and cook 3 minutes. Add raisins and broccoli and season with salt.
  • Add broth and bring to a bubble, then reduce heat to simmer. Cover the pan and cook 12 minutes or until broccoli is tender and no longer bitter.
  • Remove lid and allow liquid to reduce by half 2-3 minutes. Transher to serving dish.

Nutrition Facts : Calories 148.6, Fat 8.2, SaturatedFat 1.2, Sodium 391.8, Carbohydrate 14.2, Fiber 5.2, Sugar 7, Protein 8

BROCCOLI RABE WITH GARLIC



Broccoli Rabe With Garlic image

I confess, I have an addiction to broccoli rabe. I love the bitter flavor of this delicious green vegetable. I have always believed that bitter is such an important, yet under rated flavor in our culture. http://www.elanaspantry.com/broccoli-rabe-with-garlic/

Provided by Elanas Pantry

Categories     Vegetable

Time 10m

Yield 1 batch, 4-6 serving(s)

Number Of Ingredients 5

1 bunch broccoli rabe, trim off tough stems on bottom
2 tablespoons olive oil
10 garlic cloves
1/4 teaspoon sea salt (celtic)
1/4 teaspoon black pepper

Steps:

  • Heat oil in a large skillet.
  • Add garlic to skillet and cook over medium heat until lightly browned, a few minutes.
  • Add broccoli rabe to skillet, and cook until wilted.
  • Sprinkle with salt and pepper.
  • Transfer to a bowl and serve.

Nutrition Facts : Calories 71.2, Fat 6.8, SaturatedFat 0.9, Sodium 146.8, Carbohydrate 2.6, Fiber 0.2, Sugar 0.1, Protein 0.5

Tips:

  • Choose fresh broccoli rabe: Look for broccoli rabe with bright green leaves and firm stems. Avoid any bunches that are wilted or have yellowing leaves.
  • Prepare the broccoli rabe properly: Cut off the tough ends of the broccoli rabe stems and discard them. Then, wash the broccoli rabe thoroughly and shake off any excess water.
  • Use a large skillet: Broccoli rabe can wilt down quite a bit, so it's important to use a large skillet so that it has plenty of room to cook.
  • Don't overcrowd the skillet: When adding the broccoli rabe to the skillet, don't overcrowd it. Otherwise, it will steam instead of sautéing.
  • Cook the broccoli rabe until it's tender: Broccoli rabe should be cooked until it's tender but still has a slight crunch. Overcooking will make it mushy.
  • Add the raisins and garlic towards the end of cooking: This will help to prevent the raisins from burning and the garlic from becoming bitter.
  • Season to taste: Once the broccoli rabe is cooked, season it to taste with salt, pepper, and red pepper flakes.
  • Serve immediately: Broccoli rabe is best served immediately after it's cooked.

Conclusion:

Broccoli rabe with raisins and garlic is a simple but delicious side dish that can be enjoyed with a variety of main courses. It's a great way to get your daily dose of vegetables, and it's also a good source of vitamins and minerals. If you're looking for a healthy and flavorful side dish, give this recipe a try!

Related Topics