Best Broccoli Rabe Shakshuka Style Recipes

BROCCOLI RABE, SHAKSHUKA STYLE

Broccoli Rabe, Shakshuka Style image

North African shakshuka, eggs baked on a vegetable stew, is popular throughout the Middle East and has become a brunch staple in New York. Traditionally, it's a tomato-based mixture, reflecting the Mediterranean market. But there are no rules. Here's an earthy green version made with broccoli rabe, potatoes and peppers. Tomato sauce alongside would not be a mistake, nor would slices of garlic sausage tucked throughout.

Provided by Florence Fabricant

Categories breakfast, brunch, dinner, one pot, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons extra-virgin olive oil
1 cup onion, in 1/2-inch dice
2 medium-size green bell peppers, cored and seeded, in 1/2-inch dice
2 medium-size jalapeño chiles, seeded and chopped fine
3 cloves garlic, slivered
12 ounces Yukon Gold potatoes, peeled, in 1/2-inch dice
Salt and ground black pepper
1 tablespoon fresh thyme leaves
1 1/2 cups chicken or vegetable broth
1 bunch broccoli rabe, heavy stems removed, finely chopped
1/2 teaspoon crushed red chile flakes or to taste
4 to 6 large eggs
4 to 6 tablespoons grated Parmigiano-Reggiano

Steps:

Heat 1 tablespoon of the oil in a heavy 12- to 14-inch skillet; cast iron is best. Add onions, bell peppers and jalapeños and sauté on medium about 10 minutes until vegetables are tender and starting to color. Stir in garlic, cook for a minute or two, then stir in potatoes. Reduce heat a bit and sauté another 5 minutes, stirring occasionally. Season with salt and pepper and add thyme.
Add broth and cook on medium-low until much of it has evaporated and potatoes are tender, about 15 minutes. Add broccoli rabe. Cook, stirring occasionally until broccoli rabe has wilted, softened and reduced. Fold in chile flakes and season with more salt and pepper if needed. Turn off heat. Smooth top of vegetables and use the back of a soup spoon to make 4 or 6 evenly spaced shallow depressions in the mixture.
Light broiler and adjust a rack fairly close to the heat. Just before serving, break an egg into each of the depressions in the vegetables. Place skillet under the broiler until whites are set and yolks are still runny (they'll wiggle if gently touched), 1 1/2 to 2 minutes. Dust each egg with cheese and serve.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 754 milligrams, Sugar 3 grams, TransFat 0 grams

MARIA'S BROCCOLI RABE

Maria's Broccoli Rabe image

This is a nice side dish served with baked chicken or fish. Virtually not fattening and very healthy for you.

Provided by Maria

Categories Side Dish Vegetables Broccoli

Time 40m

Yield 4

Number Of Ingredients 4

Ingredients

1 pound broccoli rabe, trimmed
5 tablespoons extra virgin olive oil
1 clove garlic, minced
1 tablespoon grated Parmesan cheese

Steps:

Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.
In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. Dust with parmesan cheese, if desired.

Nutrition Facts : Calories 191.7 calories, Carbohydrate 5.6 g, Cholesterol 1.1 mg, Fat 17.2 g, Fiber 3.1 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 52.6 mg, Sugar 1.4 g

BROCCOLI RABE WITH GARLIC

Broccoli Rabe With Garlic image

Provided by Ina Garten

Time 25m

Yield 4 to 5 servings

Number Of Ingredients 6

Ingredients

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.