Best 5 Broccoli Rabe With Roasted Tomatoes Recipes

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**Broccoli Rabe with Roasted Tomatoes: A Delightful Medley of Flavors**

Broccoli rabe, also known as rapini, is a leafy green vegetable with a slightly bitter taste and a tender texture. When paired with roasted tomatoes, it creates a symphony of flavors that is both savory and refreshing. This dish is not only delicious but also incredibly nutritious, packed with vitamins, minerals, and antioxidants. It's a versatile side dish that pairs well with grilled meats, fish, or pasta. Whether you're a seasoned cook or just starting out, this recipe is easy to follow and will yield a vibrant and flavorful dish that will impress your taste buds. In addition to the main recipe, this article also includes a flavorful variation using garlic and lemon, a spicy version with red pepper flakes, and a delightful combination with toasted pine nuts. With its versatility and ease of preparation, broccoli rabe with roasted tomatoes is a must-try dish that will quickly become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

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

BROCCOLI RABE WITH TOMATOES



Broccoli Rabe With Tomatoes image

Provided by Pierre Franey

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 1/4 pounds broccoli rabe
4 medium-size ripe plum tomatoes
2 tablespoons olive oil
2 teaspoons chopped garlic
Salt and freshly ground pepper to taste
1/4 teaspoon hot red pepper flakes

Steps:

  • Cut off and discard any tough stems from the rabe.
  • Core and chop the tomatoes into 1/2-inch cubes.
  • Bring enough salted water to a boil to cover the rabe when added. Add the rabe, bring to a boil and cook for 1 minute. Drain, reserving 1/4 cup of the cooking liquid.
  • Heat the oil in a large skillet, add the rabe, tomatoes, garlic, salt and pepper to taste and the pepper flakes. Add the reserved liquid. Cook over high heat for 2 minutes, shaking and stirring. Serve immediately.

Nutrition Facts : @context http, Calories 106, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 494 milligrams, Sugar 2 grams

BROCCOLI RABE WITH SUN-DRIED TOMATOES



Broccoli Rabe with Sun-Dried Tomatoes image

Sun-dried tomatoes add subtle sweetness that balances out the bite of broccoli rabe.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 10m

Number Of Ingredients 7

2 pounds broccoli rabe
1 tablespoon plus 2 teaspoons olive oil
2 garlic cloves, thinly sliced
1 teaspoon sugar
8 oil-packed sun-dried tomatoes, drained and thinly sliced (1/2 cup)
2 teaspoons balsamic vinegar
Coarse salt and ground pepper

Steps:

  • Discard tough ends of broccoli rabe, and cut remainder into 1 1/2-inch lengths. Rinse, shake off excess water, but do not dry.
  • In a 5-quart saucepan with a tight-fitting lid, heat 1 tablespoon oil over medium heat; swirl to coat bottom of pan. Add garlic; cook, stirring, until golden, about 1 minute.
  • Add rinsed broccoli rabe (with water still clinging to leaves). Sprinkle with sugar; cover and cook until wilted, 5 to 6 minutes. Toss with sun-dried tomatoes, vinegar, and remaining 2 teaspoons oil. Season with salt and pepper.

Nutrition Facts : Calories 150 g, Fat 7 g, Fiber 5 g, Protein 8 g

BROCCOLI RABE WITH ROASTED TOMATOES



Broccoli Rabe with Roasted Tomatoes image

Chef Scott Frantangelo roasts tomatoes to intensify their flavor -- it's a good way to use them out of season.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 8

10 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
6 whole garlic cloves, peeled and crushed, plus 4 cloves peeled and thinly sliced
8 sprigs fresh thyme
10 plum tomatoes, stemmed and cut in half lengthwise
3 bunches broccoli rabe, stems trimmed up to the base of the leaves
3/4 cup chicken stock
1/4 teaspoon dried red pepper flakes

Steps:

  • Preheat oven to 400 degrees. Drizzle 6 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Add whole garlic, thyme, and tomatoes, cut sides down. Bake until tomato skins blister, about 25 minutes. Remove from oven; peel off tomato skins. Lower oven to 325 degrees. Return tomatoes to oven; bake for 30 minutes. Let cool on pan. Discard garlic and thyme.
  • Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add broccoli rabe in 2 batches to boiling water; blanch for 20 seconds. Transfer to ice water. Drain and chop roughly.
  • Heat 4 tablespoons oil in a large saute pan over medium heat. Add sliced garlic; saute until lightly golden, about 4 minutes. Add broccoli rabe and stock. Stir in red pepper flakes. Season with salt. Add tomatoes and their juices and cook over medium heat, simmering until broccoli is tender. Season again.

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.

Tips:

  • Choose the freshest broccoli rabe: Look for broccoli rabe with bright green leaves and firm stems. Avoid any bunches that are wilted or yellowed.
  • Wash the broccoli rabe thoroughly: Broccoli rabe can be gritty, so it's important to wash it thoroughly before cooking. Rinse the broccoli rabe under cold water and shake off the excess water.
  • Trim the broccoli rabe: Remove the tough ends of the broccoli rabe stems. You can also remove the leaves from the stems, if desired. Discard the ends and set the broccoli rabe aside.
  • Roast the tomatoes: Roasting the tomatoes brings out their natural sweetness and flavor. To roast the tomatoes, simply toss them with olive oil and salt and pepper. Then, roast them in a preheated oven at 400 degrees Fahrenheit for about 20 minutes, or until they are slightly charred and softened.
  • Cook the broccoli rabe: Broccoli rabe can be cooked in a variety of ways, but the most popular method is to sauté it. To sauté the broccoli rabe, heat some olive oil in a large skillet over medium heat. Then, add the broccoli rabe and cook it, stirring occasionally, until it is tender and slightly charred. Season the broccoli rabe with salt and pepper to taste.
  • Combine the broccoli rabe and roasted tomatoes: Once the broccoli rabe and roasted tomatoes are cooked, combine them in a large bowl. Toss to coat the broccoli rabe in the tomato juices.
  • Serve the broccoli rabe and roasted tomatoes: Broccoli rabe and roasted tomatoes can be served as a side dish or a main course. If serving as a main course, consider adding some protein, such as grilled chicken or tofu.

Conclusion:

Broccoli rabe and roasted tomatoes is a delicious and healthy dish that is perfect for any occasion. The broccoli rabe is slightly bitter, while the roasted tomatoes are sweet and juicy. Together, they create a flavorful and balanced dish that is sure to please everyone at the table.

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