Best Broccoli Rabe With Sherry Vinegar Recipes

17 Best Ways To Cook Broccoli Rabe image

Provided by Jessica Dabu

Number Of Ingredients 17

Sautéed Broccoli Rabe
Italian-Style Garlicky Broccoli Rabe
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Sheet Pan Gnocchi with Italian Sausage Broccoli Rabe Onions and Peppers
Aglio e Olio Gnocchi with Broccoli Rabe u0026amp; Pumpkin
Broccoli Rabe Pasta
Broccoli Rabe with Pasta and Sun-Dried Tomatoes
Broccoli Rabe Pasta with Smoky Chickpeas
Broccoli Rabe Frittata With Pesto Ricotta
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Sweet Potato Gnocchi with Broccoli Rabe and Garlic Sage Butter Sauce
Broccoli Rabe and Black Bean Quesadillas
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Massaged Broccoli Rabe Salad with Sunflower Seeds u0026amp; Cranberries
Winter Squash Carbonara with Broccoli Rabe and Sage

Steps:

Nutrition Facts :

Sauteed Broccoli Rabe with Vinegar image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 18m

Yield 4 servings

Number Of Ingredients 5

4 quarts broccoli rabe
1/4 cup extra virgin olive oil
1 1/2 tablespoons minced garlic
Sea salt and freshly ground black pepper
Red wine vinegar

Steps:

Remove the stems from the broccoli rabe. Shake and rinse the broccoli rabe in colander to remove the excess liquid, but the rabe doesn't have to be thoroughly dry.
Heat a large pot over high heat until very hot. Add the olive oil. When the oil is almost smoking, add the garlic and cook for a few seconds until it is light brown. Add a couple of handfuls of rabe and toss with tongs, incorporating the garlic so it doesn't burn on the bottom of the pan.
Add the remaining rabe all at once, or in batches if your pot isn't large enough to hold it all at once. Toss constantly so the rabe wilts evenly. When the rabe is cooked, season with salt and pepper. Continue cooking over high heat, tossing often until the excess liquid evaporates.
Turn the rabe out into a bowl and let it cool to room temperature, then season with wine vinegar. Eat at room temperature or refrigerate up to 2 days and eat cold.

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.

Broccoli Rabe with Sherry Vinegar image

Yield Serves 2

Number Of Ingredients 4

Steps:

Discard any yellow leaves and hollow or coarse stems from broccoli rabe. Cut off top 5 inches of broccoli rabe and reserve remaining stems for another use.
In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté broccoli rabe, stirring occasionally, until crisp-tender, about 4 minutes. Add water and cook, covered, 2 minutes, or until tender.
Remove skillet from heat and stir in vinegar and salt and pepper to taste.