Best Broccoli Rabe And Chicken Aglio Olio With Oil And Garlic Recipes

PASTA AGLIO OLIO WITH BROCCOLI RABE

Steps:

• Cook pasta per instructions on box, set aside until needed
• Wash and clean broccoli rabe, removing most of the stem
• In a large saute pan place broccoli rabe in the pan with about a cup of water over high heat, as the water begins to boil reduce to simmer and allow water to cook off.
• This process will take about 10 minutes or until the stems of the broccoli rabe are fairly tender. When ready remove from the heat and take the broccoli rabe out of the pan until needed.*if all the water cooks off and broccoli rabe is still not tender add additional water and continue cooking
• Add 3 tablespoons of olive oil into the hot pan along with the chopped garlic and saute over low heat until garlic just begins to get fragrant.
• Add the broccoli rabe back into the pan with a pinch of red pepper flakes. Mix together with the aioli sauce.
• Add the cooked pasta to the pan, season with sea salt, black pepper, most of the chopped parsley(reserve some for serving) and half of the grated Romano cheese (save the rest for serving).
• If the pasta is dry add more olive oil or some of the pasta water to the dish.
• Place the pasta into serving bowls and top with grated Romano cheese, black pepper and a sprinkle of chopped Italian parsely.*If you would like a little extra heat, add a few more red pepper flakes.
• Serve with crusty bread and enjoy!

BROCCOLI RABE WITH GARLIC

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.

SPAGHETTI AND BROCCOLI AGLIO OLIO

Steps:

• Add the broccoli florets to a large pot of boiling, salted water and cook until al dente, 3 to 4 minutes. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry.
• Add the spaghetti in the same pot of water. Cook until al dente, about 8 minutes.
• Meanwhile, add the oil, sliced broccoli stems, red pepper flakes and garlic to a large skillet over medium-low heat and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant, about 8 minutes. Add the florets, toss to coat and warm through.
• Drain the pasta in a colander set in the sink, and add the pasta to the skillet. Increase the heat to medium-high. Toss the ingredients and adjust the seasoning if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice over the top and sprinkle with the Parmigiano-Reggiano. Serve.

BROCCOLI AGLIO OLIO (WITH GARLIC AND OLIVE OIL)

Steps:

• Steam broccoli over a pot of boiling water, or in a veggie steamer, for about 5 minutes.
• Feel free to steam more or less, depending on how your family likes their veggies cooked.
• Keep in mind that you will also be sautéing the broccoli in the next step.
• In a large saute pan, heat olive oil over medium heat.
• Add the garlic and saute for about 45 seconds to impart its flavors into the oil.
• Before the garlic begins to brown, add the red pepper flakes and broccoli to the pan and cook for another 5 minutes, or until cooked to your liking.
• Season with salt and pepper and serve.