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
BROCCOLI RABE AND CANNELLINI BEANS
Provided by Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Trim and discard coarse leaves and tough stem roots from broccoli rabe. Cut off florets. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. In a large skillet set over moderate heat cook the garlic in the oil until lightly golden. Add the broccoli rabe, broth, red pepper flakes and salt to taste and cook the mixture, over moderately high heat, partially covered, stirring occasionally, for 3 minutes. Add the cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans heated through.
- In a pot of boiling salted water cook the orecchiette until al dente. Drain. Add broccoli rabe mixture and toss to combine.
SPICY WHITE BEAN STEW WITH BROCCOLI RABE
Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.
Provided by Alison Roman
Categories weekday, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
- Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
- Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
- Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
- Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
- Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
- Serve with feta and parsley, and with eggs, if you like.
BROCCOLI RABE WITH WHITE BEANS AND FRESH RAVIOLI
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oil in large pan over medium heat. Add garlic and diced red peppers. Cook until soft. Add broccoli rabe and stir until wilted. Combine with drained beans, chicken stock, white wine and red pepper flakes. Cook ravioli according to package directions. Meanwhile, in a large pot of boiling water cook ravioli until soft. Drain and serve pasta with sauce and Parmesan cheese.
SICILIAN-STYLE BROCCOLI RABE
This is the way broccoli rabe was meant to be cooked. This goes great with a nice steak or fish. Serve with crusty Italian bread and some good vino. The best part is dipping the crusty bread in those juices. Buon appetito!
Provided by iMakeItRainInTheKitchen
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Cut thick, lower stems off broccoli rabe and peel. Reserve florets and leaves.
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, garlic, and red pepper flakes; saute until fragrant, about 45 seconds. Add stems; saute until coated with oil, about 45 seconds. Pour in water; continue cooking until stems are mostly tender, 3 to 4 minutes. Stir in florets, leaves, and salt. Cover skillet and cook until tender, about 5 minutes.
- Transfer broccoli rabe and its juices to a serving bowl. Top with remaining 1 tablespoon olive oil.
Nutrition Facts : Calories 78.1 calories, Carbohydrate 3 g, Fat 6.8 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 137.3 mg, Sugar 0.7 g
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