Best Sautéed Broccoli Rabe Recipes

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SAUTEED BROCCOLI RABE



Sauteed Broccoli Rabe image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

4 bunches (12 to 16 ounces each) broccoli rabe (rapini), stems trimmed
1/4 cup olive oil
3 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper flakes
1/3 cup raisins
Salt
2 tablespoons pine nuts, toasted

Steps:

  • Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli rabe and set aside.
  • Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.

SAUTEED BROCCOLI RABE



Sauteed Broccoli Rabe image

Provided by Anne Burrell

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Kosher salt
1 bunch broccoli rabe, tough, non-leafy stems removed
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes

Steps:

  • Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool remove from the ice water and let dry. It can be used right away or held for future use.
  • Coat a large saute pan with olive oil. Add the smashed garlic and crushed red pepper and bring to medium heat. Once the garlic is brown and aromatic, remove it from the pan and discard. It has fulfilled its garlic destiny. Add the broccoli rabe and toss around in the oil to heat up and season. Remember the broccoli is already cooked. Add more oil, if needed and season with salt if needed (it probably will).

SAUTEED BROCCOLI RABE WITH GARLIC



Sauteed Broccoli Rabe with Garlic image

Peppery broccoli rabe is blanched before going into a hot skillet with a liberal amount of garlic. Lemon wedges and red-pepper flakes complete the quick side dish. It's also delicious tucked into our Italian Pressed Picnic Sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 25m

Number Of Ingredients 5

1 pound trimmed broccoli rabe
Kosher salt and freshly ground pepper
4 garlic cloves, smashed and peeled
2 tablespoons extra-virgin olive oil
Lemon wedges and red-pepper flakes, for serving

Steps:

  • Blanch broccoli rabe in a pot of salted boiling water until bright green, about 30 seconds. Drain well; let cool on a rimmed baking sheet.
  • In a large skillet over medium-high heat, cook garlic in oil until golden, 2 to 3 minutes. Add broccoli rabe, season with salt and pepper, and cook, stirring occasionally, until just heated through. Serve with lemon wedges and red-pepper flakes.
  • Remove garlic from oil, and set aside. Place pan back over medium heat. When the oil is hot, add broccoli rabe. Cook, turning occasionally, until heated through, about 4 minutes. Return garlic to pan. Season with salt, pepper, and red-pepper flakes, if using. Serve.

SAUTEED POLENTA WITH SWEET ITALIAN SAUSAGE AND BROCCOLI RABE



Sauteed Polenta with Sweet Italian Sausage and Broccoli Rabe image

Categories     Leafy Green     Pork     Tomato     High Fiber     Fall     Gourmet

Yield Serves 4 generously

Number Of Ingredients 14

For 1 recipe basic polenta, kept warm:
4 cups water
1 teaspoon salt
1 cup cornmeal or instant polenta
2 tablespoons olive oil plus additional if necessary
1 pound sweet Italian sausage links
1/4 cup water
1 bunch broccoli rabe (about 1 pound), chopped coarse and tough stems discarded
1 garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
1 cup chicken broth
a 28- to 32-ounce can whole tomatoes, drained, seeded, and chopped
1/4 cup dried currants
2 tablespoons tomato paste
Accompaniment: freshly grated Parmesan

Steps:

  • On a lightly oiled baking sheet spread warm polenta about 3/4 thick and cool to room temperature. Polenta may be made 2 days ahead and chilled, covered.
  • In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown sausage. Add water and cook sausage, covered, turning occasionally, until cooked through, about 10 minutes. Remove lid and cook mixture until any remaining water is evaporated. Transfer sausage with tongs to a bowl and reserve fat remaining in skillet. Cool sausage slightly and slice diagonally.
  • Cut polenta into 1 1/2-inch diamond shapes or squares. In skillet sauté polenta in 2 batches in reserved fat over moderately high heat, turning occasionally, adding additional oil to skillet if necessary, until golden on both sides. Transfer polenta as cooked with a slotted spoon to bowl with sausage and cover.
  • In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté broccoli rabe with salt to taste, stirring, until just wilted. Add garlic paste and sauté, stirring, 1 minute. Stir in remaining ingredients and simmer, stirring, until tomato paste is incorporated and sauce is slightly thickened. Add sausage and polenta and cook until heated through.
  • Serve polenta sprinkled with Parmesan.
  • To make basic polenta:
  • In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
  • Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.

5 INGREDIENT SAUTEED CHICKEN AND BROCCOLI RABE WITH BLACK OLIVES, SUNDRIED TOMATOES AND FETA



5 Ingredient Sauteed Chicken and Broccoli Rabe with Black Olives, Sundried Tomatoes and Feta image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 cup diced oil-packed sun-dried tomatoes, plus 1 tablespoon oil from jar
1 pound boneless skinless chicken breast halves, cut into 2-inch pieces
1 bunch broccoli rabe, chopped
1/2 cup sliced pitted black olives
1/4 cup water
Salt
Freshly ground black pepper
1/3 cup crumbled feta cheese

Steps:

  • Heat the oil from sun-dried tomatoes in a large skillet over medium-high heat. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add tomatoes, broccoli rabe, olives, and 1/4 cup water, season with salt and pepper, cover and cook 3 minutes, until broccoli rabe wilts and chicken is cooked through. Remove from heat, transfer to a serving plate and top with feta cheese. Usually served with capellini pasta or rice.

SAUTEED GARLIC BROCCOLI RABE



Sauteed Garlic Broccoli Rabe image

Provided by Nancy Fuller

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
3 cloves garlic, peeled
2 bunches broccoli rabe, chopped into medium pieces
1 small shallot, sliced
1/2 teaspoon crushed red pepper flakes
1/2 lemon
Salt and freshly ground pepper

Steps:

  • Heat a large saute pan over medium-high heat. Add the olive oil and the garlic cloves and cook for 3 to 4 minutes, to flavor the oil. Carefully remove the garlic using a slotted spoon, and reserve. Add the broccoli rabe to the pan in batches; it will crowd the pan at first but will wilt quickly. Season with salt and pepper. Slice the reserved garlic.
  • When the broccoli rabe has wilted, about 3 minutes, add the shallot, the sliced garlic, and the pepper flakes. Continue cooking until the shallot has softened and the broccoli rabe is cooked through but still has some bite, another 2 minutes. Serve with a squeeze of lemon.

EASY SAUTEED BROCCOLI RABE



Easy Sauteed Broccoli Rabe image

Serve sauteed broccoli rabe as a side to our Osso Buco.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 5

2 tablespoons olive oil
2 cloves garlic, sliced 1/8 inch thick
1 bunch broccoli rabe (about 1 pound), trimmed and washed
Salt and freshly ground pepper
1/4 cup unsalted chicken stock, preferably homemade

Steps:

  • In a large skillet over medium heat, heat the olive oil. Add the garlic, and saute until golden brown, about 3 minutes. Add the broccoli rabe, and season with salt and pepper. Add the chicken stock, and cook, covered but stirring often, until broccoli rabe is softened, about 10 minutes. Serve.

SAUTEED BROCCOLI RABE



Sauteed Broccoli Rabe image

An easy Sauteed Broccoli Rabe recipe

Categories     Garlic     Side     Sauté     Vegetarian     Quick & Easy     Vegan     Broccoli Rabe     Boil     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

2 lb broccoli rabe
3 large garlic cloves, thinly sliced lengthwise
1/3 cup extra-virgin olive oil
1 teaspoon salt (preferably sea salt), or to taste
Accompaniment: lemon wedges

Steps:

  • Cut off and discard 1 inch from stem ends of broccoli rabe. Cook broccoli rabe, uncovered, in 2 batches in a 6- to 8-quart pot of boiling salted water until just tender, about 3 minutes, transferring with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain well in a colander.
  • Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until garlic is golden, about 5 minutes. Add broccoli rabe and cook, tossing to coat with oil, until heated through, 3 to 5 minutes. Toss broccoli rabe with salt.

SAUTEED VEAL WITH LEMON ON A BED OF BROCCOLI RABE



Sauteed Veal with Lemon on a Bed of Broccoli Rabe image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 12m

Yield 2 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
2 tablespoons all-purpose flour
1/2 cup chicken stock
1/2 pound thinly sliced veal scallops
Salt and freshly ground black pepper
1 ripe lemon, zested and juiced
A handful of fresh flat-leaf parsley, finely chopped
1/4 cup water
10 ounces broccoli rabe
1 garlic clove, chopped
1/4 to 1/2 teaspoon grated or ground nutmeg

Steps:

  • In a skillet over moderate heat, combine oil, butter and flour. Cook 2 or 3 minutes. Whisk in broth. Add the sliced veal in thickened sauce 3 or 4 minutes and transfer to a warm platter. Season veal with salt and pepper. Add lemon zest, lemon juice and chopped parsley to the sauce and remove pan from heat.
  • Heat water for broccoli rabe. Blanch until just cooked but still crispy. Drain broccoli rabe. Place a second skillet over medium high heat. Add extra-virgin olive oil, garlic, and broccoli rabe and cook until tender. Season with salt, pepper and nutmeg.
  • To assemble, divide broccoli rabe between 2 dinner plates. Top with veal and pour pan sauce equally over the 2 plates.

SAUTéED BROCCOLI RABE



Sautéed Broccoli Rabe image

Provided by Maggie Ruggiero

Categories     Side     Sauté     Christmas     Thanksgiving     Vegetarian     Quick & Easy     Father's Day     Dinner     Family Reunion     Healthy     Vegan     Potluck     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 3

2 bunches broccoli rabe (about 2 1/4 pounds total), trimmed and cut into thirds
3 tablespoons extra-virgin olive oil
1/4 teaspoon hot red-pepper flakes

Steps:

  • Blanch broccoli rabe in 2 batches in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water) until stems are crisp-tender, 2 to 3 minutes, then drain well and pat dry.
  • Heat oil with red-pepper flakes in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté broccoli rabe with 1/2 teaspoon salt until well coated, about 2 minutes. Serve warm or at room temperature.

SAUTEED BROCCOLI RABE WITH PONZU SAUCE



Sauteed Broccoli Rabe with Ponzu Sauce image

I threw this together the morning of a cooking contest when my previous plan didn't work out. It turned out great: firm but not crunchy, a little salty and a little sweet but not overpowering. The sauce was just right. Even my 1-year-old ate some! I used ponzu sauce, which is a citrus-flavored soy sauce. I buy it at my local Asian grocery and use it often. Serve hot or cold, over brown rice or by itself. Splash on more ponzu sauce or seasoned vinegar as desired.

Provided by Morgen Stamate

Categories     Side Dish     Vegetables     Onion

Time 27m

Yield 6

Number Of Ingredients 6

3 tablespoons vegetable oil
1 onion, diced
2 cloves garlic, minced
1 bunch broccoli rabe, roughly chopped into 1-inch pieces
2 tablespoons ponzu sauce, or more to taste
1 tablespoon seasoned rice wine vinegar, or more to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 3 minutes. Add garlic; cook and stir until soft, about 2 minutes. Stir in broccoli rabe until coated with oil. Cook until leaves wilt, about 3 minutes. Cover and cook, about 2 minutes more.
  • Uncover skillet. Add ponzu sauce. Cover and continue cooking until stems are firm but no longer crunchy, 2 to 3 minutes. Stir in rice wine vinegar and remove from heat.

Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.8 g, Fat 6.9 g, Fiber 1.7 g, Protein 1.9 g, SaturatedFat 1.1 g, Sodium 195.6 mg, Sugar 2.6 g

SAUTEED BROCCOLI RABE



Sauteed Broccoli Rabe image

Try serving this healthy sautéed broccoli rabe side dish with our Garlic-Roasted Chicken Breasts.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 5

Coarse salt and ground pepper
1 1/2 pounds broccoli rabe, trimmed
3 tablespoons pine nuts
1 tablespoon olive oil
1 teaspoon grated lemon zest

Steps:

  • In a large pot of boiling salted water, cook broccoli rabe until bright green, 45 to 60 seconds. Drain; set aside.
  • Toast pine nuts in a skillet over medium heat, shaking skillet, until evenly golden brown, 4 to 5 minutes; remove from skillet. Heat oil in skillet. Add broccoli rabe; cook, tossing occasionally, until heated through, 3 to 5 minutes.
  • Toss broccoli rabe with pine nuts and lemon zest. Season with salt and pepper. Serve hot.

Nutrition Facts : Calories 96 g, Fat 6 g, Protein 5 g

SAUTEED BROCCOLI RABE WITH PARMESAN & GARLIC



Sauteed Broccoli Rabe With Parmesan & Garlic image

Make and share this Sauteed Broccoli Rabe With Parmesan & Garlic recipe from Food.com.

Provided by Cook4_6

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

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

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 180.7, Fat 17.8, SaturatedFat 2.6, Cholesterol 1.1, Sodium 57, Carbohydrate 3.5, Fiber 3.1, Sugar 0.5, Protein 4.1

QUICK SAUTEED BROCCOLI RABE



Quick Sauteed Broccoli Rabe image

Provided by Trisha Yearwood

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
1 bunch broccoli rabe (about 1 pound), stems trimmed
2 tablespoons olive oil, plus more if needed
1/2 cup panko
1 tablespoon anchovy paste
Pinch red pepper flakes
Zest and juice of 1/2 lemon

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.

SAUTEED BROCCOLI RABE AND PEAS.



Sauteed Broccoli Rabe and Peas. image

Categories     Garlic     Vegetable     Side     Sauté     Pea     Summer     Vegan     Broccoli Rabe     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

1 (3/4- to 1-lb) bunch broccoli rabe
10 oz frozen peas (about 2 cups)
1/4 cup extra-virgin olive oil
3 large garlic cloves, peeled and lightly smashed with side of a large knife
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Trim stem ends from broccoli rabe and discard. Cut remainder crosswise into 1 1/2-inch pieces.
  • Cook broccoli rabe and peas in a 4- to 6-quart pot of boiling salted water until broccoli rabe is wilted and stems are crisp-tender, 2 to 3 minutes. Drain well in a colander.
  • Heat oil with garlic in a 12-inch heavy skillet over moderately high heat, turning garlic frequently, until garlic is golden, 1 to 2 minutes, then discard garlic.
  • Add broccoli rabe, peas, salt, and pepper to skillet and sauté, stirring, until well coated with garlic oil, about 2 minutes.

SAUTEED BROCCOLI RABE WITH CRUSHED RED PEPPER



Sauteed Broccoli Rabe with Crushed Red Pepper image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 12m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons sugar
1/2 teaspoon crushed red pepper flakes
8 cups chopped broccoli rabe
1 tablespoon rice vinegar or white wine vinegar
Salt and ground black pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add sugar and red pepper flakes and cook 1 minute. Add broccoli rabe and vinegar. Cook 3 to 5 minutes, or until wilted. Season, to taste, with salt and black pepper.

SAUTEED BROCCOLI RABE



Sauteed Broccoli Rabe image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 13m

Yield 4 servings

Number Of Ingredients 3

2 tablespoons minced garlic
1 bunch broccoli rabe, chopped
2 tablespoons olive oil

Steps:

  • Saute garlic and broccoli rabe in oil over medium heat. Cover to steam until wilted.

ERIC RIPERT'S SAUTEED BROCCOLI RABE



Eric Ripert's Sauteed Broccoli Rabe image

Salt, pepper, and a pinch of red pepper flakes are all you need to season this tender broccoli rabe from chef Eric Ripert. Serve with his Whole Roasted Beef Tenderloin with Red-Wine Butter Sauce for an elegant meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

2 bunches broccoli rabe, washed and trimmed
3 tablespoons olive oil
4 cloves garlic, sliced
Pinch crushed red pepper flakes
Fine sea salt and freshly ground black pepper

Steps:

  • Heat olive oil in a medium skillet over medium heat. Add garlic and cook, stirring, until golden.
  • Add broccoli rabe and 1 cup water; season with red pepper flakes, salt, and pepper. Cook, stirring occasionally, until water has evaporated and broccoli rabe is tender. Serve immediately.

QUICK SAUTEED BROCCOLI RABE



Quick Sauteed Broccoli Rabe image

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

1 tablespoon vegetable oil
1 1/4 pounds broccoli rabe (about 2 bunches), large outer leaves discarded and stems trimmed to 5 inches
1 garlic clove, thinly sliced
1 teaspoon coarse salt

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.

SAUTEED BROCCOLI RABE WITH VINEGAR



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.

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