Best 2 Garlicky Broccoli Rabe Recipes
In the realm of vegetables, broccoli rabe stands out with its distinct bitter flavor, earning it the nickname "rapini" or "turnip greens." This leafy green vegetable, a member of the Brassicaceae family, boasts a nutritional profile rich in vitamins, minerals, and antioxidants. Its unique flavor profile makes it a versatile ingredient, adding a peppery kick to various dishes. This article presents a collection of delectable broccoli rabe recipes that showcase its versatility. From a simple yet flavorful garlicky broccoli rabe sauté to a hearty pasta dish featuring broccoli rabe and sausage, these recipes offer a range of options to suit diverse tastes and preferences. Whether you're seeking a quick and easy side dish or a substantial main course, this compilation has something for every broccoli rabe enthusiast. So, get ready to embark on a culinary journey that celebrates the bold and distinctive flavors of this remarkable vegetable.
Check out the recipes below so you can choose the best recipe for yourself!
GARLICKY BROCCOLI RABE
Categories Garlic Side Sauté Vegetarian Quick & Easy Vegan Broccoli Rabe Boil Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Blanch broccoli rabe in an 8-quart pot of boiling salted water , uncovered, until tender, about 6 minutes. Immediately transfer with tongs to a large bowl of ice and cold water to stop cooking. Drain in a colander, pressing to extract excess water. Transfer to a cutting board and chop.
- Cook garlic in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until just golden, then add broccoli rabe and cook, stirring frequently, until heated through, 2 to 3 minutes. Season with salt and pepper.
PRESSURE COOKER GARLICKY BEANS WITH BROCCOLI RABE
This white bean dish isn't shy when it comes to garlic. It's used in the pot along with the simmering beans, and also fried in olive oil as a crunchy, pungent garnish. As a contrast, the broccoli rabe and red onion get very sweet when you sauté them slowly until they are browned and caramelized. Alongside the soft, mild white beans, it's a satisfying and comforting dish with a garlicky kick. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories dinner, lunch, beans, cookbook exclusive, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In the pressure cooker, combine the beans, 7 cups of water, the 4 smashed garlic cloves, 2 tablespoons of the oil, and 2 teaspoons of the salt. Tie the rosemary, bay leaf, and carrot together with kitchen twine, and then drop the bundle into the pressure cooker. Cover, and cook on high pressure for 25 minutes. Allow the pressure to release naturally. If the beans aren't done, cook on high pressure for another 5 minutes, then manually release the pressure.
- While the beans are cooking, heat 1/2 cup oil in a large skillet over medium-low heat. Stir in the sliced garlic and a pinch of salt, and sauté until the garlic is just starting to turn golden, 2 to 3 minutes. Transfer the garlic oil to a small bowl and reserve for the garnish.
- Return the skillet to the stove, raise the heat to medium-high, and add the remaining 2 tablespoons oil. Stir in the onion and cook until golden, about 5 minutes. Raise the heat to high and stir in the broccoli rabe, remaining 1/2 teaspoon salt, and the red pepper flakes, tossing to coat with the oil. Add 1/2 cup of water to the skillet, and cook until the water has been absorbed and the broccoli rabe is softened and browned, about 10 minutes (drizzle in more oil as necessary to prevent sticking).
- To serve, remove the herb bundle from the bean pot and then drain the beans, reserving the liquid if you like (use it like stock). Place the beans in a shallow bowl or on a platter. Drizzle the beans with the garlic oil, and top with the broccoli rabe.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 17 grams, Carbohydrate 38 grams, Fat 21 grams, Fiber 11 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 357 milligrams, Sugar 2 grams
Tips:
- Choose tender broccoli rabe: Look for broccoli rabe with bright green leaves and firm stalks. Avoid any with yellowing or wilted leaves.
- Wash broccoli rabe thoroughly: Broccoli rabe can be sandy, so it's important to wash it thoroughly before cooking. Swish it around in a bowl of cold water, then drain it well.
- Remove the tough ends of the broccoli rabe stalks: Use a sharp knife to trim off the tough ends of the broccoli rabe stalks. This will make them more tender and easier to eat.
- Cook broccoli rabe until it is tender-crisp: Broccoli rabe should be cooked until it is tender-crisp, but not mushy. This usually takes about 5-7 minutes.
- Add garlic and red pepper flakes for flavor: Garlic and red pepper flakes are classic additions to broccoli rabe. They add a lot of flavor without overpowering the vegetable.
- Serve broccoli rabe immediately: Broccoli rabe is best served immediately after it is cooked. This will help it retain its bright green color and crisp texture.
Conclusion:
Broccoli rabe is a delicious and versatile vegetable that can be enjoyed in many different ways. It is a good source of vitamins A, C, and K, as well as fiber and antioxidants. This recipe for garlicky broccoli rabe is a simple and easy way to enjoy this healthy vegetable. The garlic and red pepper flakes add a lot of flavor, and the broccoli rabe is cooked until it is tender-crisp, so it retains its nutrients and texture.
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