Best 9 Broccoli Rabe With Roasted Peppers Recipes

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From the vibrant streets of Italy comes a dish that captures the essence of rustic simplicity and bold flavors: Broccoli Rabe with Roasted Peppers. This traditional dish, also known as Cime di Rapa, is a symphony of flavors and textures that will tantalize your taste buds. With its slightly bitter broccoli rabe, sweet roasted peppers, and aromatic garlic, this dish is a celebration of fresh, seasonal ingredients. Join us on a culinary journey as we explore this delectable dish and present three unique recipes that showcase its versatility. Whether you prefer a quick and easy skillet version, a savory pasta dish, or a hearty soup, we have a recipe that will satisfy your cravings. Get ready to be captivated by the delightful flavors of Broccoli Rabe with Roasted Peppers and embark on a culinary adventure that will leave you wanting more.

Here are our top 9 tried and tested 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.

ROASTED BROCCOLI RABE



Roasted Broccoli Rabe image

If you've never roasted broccoli rabe, this recipe will be a revelation. The high heat renders the stems and florets tender while the leaves crisp around the edges, like kale chips but with a spicy broccoli bite. Make sure not to crowd the pan or everything will steam rather than roast. This recipe will also work with regular broccoli. Cut the head up into bite-sized pieces and add 5 to 10 minutes to the cooking time.

Provided by Melissa Clark

Categories     dinner, quick, side dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 5

1 pound broccoli rabe, trimmed of any tough, fibrous stems (tender ones are fine)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
2 garlic cloves, peeled and smashed
Pinch red pepper flakes

Steps:

  • Heat oven to 425 degrees. Toss broccoli rabe with olive oil, salt and red pepper flakes. Toss garlic cloves into rabe and spread on a sheet pan.
  • Roast rabe for about 10 minutes. It's done when the stems are tender and the leaves are crisp at the edges.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 183 milligrams, Sugar 0 grams

SAUTEED BROCCOLI RABE WITH CRUSHED RED PEPPER



Sauteed Broccoli Rabe with Crushed Red Pepper image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 12m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons sugar
1/2 teaspoon crushed red pepper flakes
8 cups chopped broccoli rabe
1 tablespoon rice vinegar or white wine vinegar
Salt and ground black pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add sugar and red pepper flakes and cook 1 minute. Add broccoli rabe and vinegar. Cook 3 to 5 minutes, or until wilted. Season, to taste, with salt and black pepper.

BROCCOLI RABE WITH CHERRY PEPPERS



Broccoli Rabe With Cherry Peppers image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 2 bunches broccoli rabe in a steamer basket until tender, 7 minutes. Meanwhile, cook 2 sliced garlic cloves in a pot with 1 tablespoon olive oil until golden; add 1/4 cup sliced jarred cherry peppers and 2 tablespoons liquid from the jar. Toss in the broccoli rabe and salt and pepper. Drizzle with olive oil and top with shaved parmesan.

Nutrition Facts : Calories 177 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 377 milligrams, Carbohydrate 17 grams, Protein 12 grams, Sugar 4 grams

ROASTED BROCCOLI RABE



Roasted Broccoli Rabe image

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

1 large bunch broccoli rabe, trimmed and cut into 1 1/2-inch pieces
1 pint cherry tomatoes
2 shallots, sliced
Olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F. Toss the broccoli rabe, tomatoes and shallots in enough olive oil to thoroughly coat. Sprinkle with some salt and pepper. Spread the vegetables onto 2 large baking sheets (avoid crowding the sheets). Roast until the tomatoes have burst and the broccoli rabe is browned around the edges and cooked through, about 25 minutes. Transfer to a platter or large bowl to serve.

BROCCOLI RABE WITH PEPPER AND ONION



Broccoli Rabe with Pepper and Onion image

You can serve this quick saute tossed with pasta or as-is for a bold and veggie-packed side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 large red bell pepper, stemmed, seeded, and thinly sliced
1 jalapeno, stemmed and thinly sliced
1 medium red onion, halved and thinly sliced
1 bunch broccoli rabe (about 1 pound), trimmed, cut into 1 1/2-inch pieces
Coarse salt and ground pepper
1 tablespoon red-wine vinegar
1 1/2 teaspoons sugar

Steps:

  • In a large pot, heat olive oil over medium-high. Add bell pepper, jalapeno, and red onion. Cook, stirring occasionally, until onion begins to soften, 3 minutes. Add broccoli rabe; season with salt and pepper and cook, stirring occasionally, until vegetables are crisp-tender, 4 minutes. Stir in vinegar and sugar and cook 1 minute. Serve warm or at room temperature.

Nutrition Facts : Calories 126 g, Fat 7 g, Fiber 1 g, Protein 5 g

BROCCOLI RABE SALAD WITH ROASTED-GARLIC VINAIGRETTE



Broccoli Rabe Salad With Roasted-Garlic Vinaigrette image

Provided by Molly O'Neill

Categories     salads and dressings

Time 15m

Yield 10 servings

Number Of Ingredients 7

4 pounds broccoli rabe, stalks trimmed and cut into 2-inch lengths, leaves cut across into thirds
12 cloves roasted garlic, peeled
6 tablespoons fresh lemon juice
1/2 cup olive oil
3 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
1/8 teaspoon cayenne

Steps:

  • Bring a large pot of water to a boil. Salt the water, add the broccoli rabe and blanch until just tender, about 8 minutes. Drain and refresh under cold running water. Drain well.
  • In a large bowl, whisk together garlic and lemon juice. Slowly whisk in olive oil. Whisk in salt, pepper and cayenne. Add broccoli rabe and toss to coat with dressing. Taste and adjust seasoning. Serve at room temperature.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 476 milligrams, Sugar 1 gram

ROASTED BROCCOLI RABE



Roasted Broccoli Rabe image

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 20m

Number Of Ingredients 7

1 bunch broccoli rabe (about 1 pound), trimmed and cut into 1 1/2-inch pieces (about 8 cups)
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon red-pepper flakes
Coarse salt
2 teaspoons toasted sesame oil
Ricotta Crostini, for serving (optional)

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, drizzle broccoli rabe with olive oil and sprinkle with garlic and pepper flakes. Season with salt. Toss by hand, massaging oil into greens. Spread in a single layer.
  • Roast 10 minutes. Remove from oven; toss with sesame oil. Return to oven and cook until just tender and leaves are crisp, about 5 minutes more. Serve warm or at room temperature, atop crostini or as a side dish.

LINGUINE WITH BROCCOLI RABE & PEPPERS



Linguine with Broccoli Rabe & Peppers image

Broccoli rabe is one of my favorite veggies. Since it cooks right with the pasta, you can multitask. Before you know it, dinner is served. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1 pound broccoli rabe
1 package (16 ounces) linguine
3 tablespoons olive oil
2 anchovy fillets, finely chopped, optional
3 garlic cloves, minced
1/2 cup sliced roasted sweet red peppers
1/2 cup pitted Greek olives, halved
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup grated Romano cheese

Steps:

  • Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Cut stems and leaves into 2-in. pieces. Cook linguine according to package directions, adding broccoli rabe during the last 5 minutes of cooking. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium-high heat. Add anchovies and garlic; cook and stir 1 minute. Stir in red peppers, olives, pepper flakes, pepper and salt., Add linguine and broccoli rabe to skillet; toss to combine, adding reserved pasta water as desired to moisten. Serve with cheese.

Nutrition Facts : Calories 429 calories, Fat 15g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 487mg sodium, Carbohydrate 60g carbohydrate (4g sugars, Fiber 5g fiber), Protein 17g protein.

Tips:

  • Choose fresh broccoli rabe: Look for broccoli rabe with deep green leaves and firm, tightly closed buds. Avoid any bunches with yellow or wilted leaves.
  • Prepare the broccoli rabe properly: Trim the tough ends of the broccoli rabe stalks and remove any yellow or wilted leaves. Cut the broccoli rabe into 1-2 inch pieces.
  • Roast the peppers ahead of time: Roasting the peppers ahead of time will save you time and effort when you're ready to make the dish. You can roast the peppers up to 2 days in advance.
  • Use a good quality olive oil: Olive oil is a key ingredient in this dish, so it's important to use a good quality oil. Look for an extra virgin olive oil that has a fruity, peppery flavor.
  • Don't overcook the broccoli rabe: Broccoli rabe is best when it's cooked just until tender. Overcooked broccoli rabe will be mushy and lose its flavor.

Conclusion:

This broccoli rabe with roasted peppers is a delicious and healthy dish that's perfect for a quick and easy weeknight meal. The broccoli rabe is tender and flavorful, and the roasted peppers add a touch of sweetness and smokiness. Serve this dish with grilled chicken or fish, or over a bed of quinoa or rice.

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