Best 2 Quick Sauteed Broccoli Rabe Recipes
Broccoli rabe, also known as rapini, is a leafy green vegetable with a slightly bitter taste and a peppery bite. It is a popular ingredient in Italian cuisine, often used in sautéed dishes, pasta, and salads. Broccoli rabe is also a good source of vitamins and minerals, including vitamin C, vitamin K, and calcium.
In this article, we will share two quick and easy recipes for sautéed broccoli rabe: a classic sautéed broccoli rabe with garlic and chili flakes, and a more flavorful version with sausage and sun-dried tomatoes. Both recipes are simple to make and can be ready in under 30 minutes.
The classic sautéed broccoli rabe is a great side dish for grilled meats or fish. The broccoli rabe is simply sautéed with garlic, chili flakes, and olive oil until tender. The resulting dish is flavorful and slightly bitter, with a hint of heat from the chili flakes.
The sautéed broccoli rabe with sausage and sun-dried tomatoes is a more robust dish that can be served as a main course or a side dish. The broccoli rabe is sautéed with sausage, sun-dried tomatoes, garlic, and chili flakes until tender. The sausage and sun-dried tomatoes add a lot of flavor to the dish, making it a delicious and satisfying meal.
Both of these recipes are a great way to enjoy broccoli rabe. They are quick, easy, and delicious, and they are sure to please everyone at the table.
QUICK SAUTEED BROCCOLI RABE
In this verdant side dish, broccoli rabe (sometimes called rapini) is enhanced by a quick saute with garlic and oil. Adding the garlic toward the end keeps it from burning.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 4
Steps:
- Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add broccoli rabe, and cook 1 minute. Cover; cook, shaking skillet occasionally, until leaves are golden and crisp, about 2 minutes. Add the garlic; cook 1 minute more. Season with salt.
QUICK SAUTEED BROCCOLI RABE
Steps:
- Prepare a large bowl of ice water. Bring a pot of salted water to a boil and cook the broccoli rabe until slightly tender, 3 to 4 minutes. Transfer to the ice bath for 2 minutes to stop the cooking, then remove and dry off.
- Add the olive oil to a large saute pan and heat over medium heat until shimmering. Add the panko and toast until golden, about 1 minute. Remove from the pan.
- Add the anchovy paste and let it melt in. Add the broccoli rabe, plus more olive oil if dry, along with the red pepper flakes and some salt and pepper. Cook until tender, about 5 minutes. Remove from the heat and add the lemon zest and juice.
- Add the broccoli rabe to a serving bowl and top with the crispy panko.
Tips:
- Choose the right broccoli rabe: Look for broccoli rabe with deep green, tender leaves and firm stems. Avoid any broccoli rabe that is wilted or has yellowed leaves.
- 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 any excess water.
- Remove the tough stems: The stems of broccoli rabe can be tough, so it's best to remove them before cooking. To do this, simply hold the broccoli rabe by the stem and use your other hand to snap off the leaves. You can also use a knife to cut the stems off.
- Cook the broccoli rabe quickly: Broccoli rabe cooks quickly, so it's important to not overcook it. Overcooked broccoli rabe will become mushy and lose its flavor.
- Add some flavor: Broccoli rabe has a slightly bitter flavor, so it's a good idea to add some flavor to it when cooking. You can do this by adding garlic, olive oil, lemon juice, or red pepper flakes.
Conclusion:
Broccoli rabe is a delicious and nutritious vegetable that can be cooked in a variety of ways. It's a great addition to salads, soups, and pasta dishes. With its slightly bitter flavor and tender texture, broccoli rabe is a versatile vegetable that can be enjoyed by people of all ages.
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