Best Sicilian Style Broccoli Rabe Recipes

Sicilian-Style Broccoli Rabe image

Provided by iMakeItRainInTheKitchen

Time 20m

Yield 4

Number Of Ingredients 6

1 bunch broccoli rabe, ends trimmed
2 tablespoons olive oil, divided
1 clove garlic, very thinly sliced
¼ teaspoon red pepper flakes
3 tablespoons water
¼ teaspoon kosher salt

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

Seared Swordfish With Stewed Sicilian-Style Broccoli Rabe image

Provided by Chef Kate

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

6 tablespoons extra virgin olive oil, divided use
6 large garlic cloves, peeled and lightly smashed with the back of a knife
1 teaspoon crushed red pepper flakes
coarse sea salt or kosher salt
fresh ground black pepper
2 bunches broccoli rabe, leaves removed, thicker stems peeled, cut into 1-inch lengths, and kept separate (about 2 pounds)
1/2 cup dry white wine
1/3 cup pitted black olives, such as Kalamata
1 lemon, juice of, freshly squeezed
4 (8 ounce) swordfish steaks (1 inch thick)

Steps:

In large skillet over medium heat, warm 1 tablespoon of the oil. Add garlic, red pepper flakes, a large pinch of salt and a few grinds of black pepper. Cook until fragrant, about 1 1/2 minutes.
Add the thicker broccoli rabe stems and wine, cover and cook until half-tender, 5 to 6 minutes.
Add rest of the broccoli rabe and cook, covered, for 6 more minutes, until very tender.
Uncover pan, add olives, and cook for a few more minutes to evaporate remaining liquid.
Stir in lemon juice, and season with salt and pepper. Drizzle with another tablespoon of olive oil and set aside to keep warm, or heat gently just before serving.
Heat large skillet over medium-high heat for 2 minutes. Season swordfish steaks with salt and pepper.
Drizzle each with 1/2 tablespoon of olive oil per side (4 tablespoons total). Place the fish in the hot skillet and cook for 4 to 6 minutes on each side.
Serve immediately, with the broccoli rabe.

Nutrition Facts : Calories 502.3, Fat 30.6, SaturatedFat 5.5, Cholesterol 88.5, Sodium 304.8, Carbohydrate 4.4, Fiber 0.6, Sugar 0.7, Protein 45.4

SEARED SWORDFISH WITH STEWED SICILIAN-STYLE BROCCOLI RABE image

Categories Fish

Yield 4

Number Of Ingredients 9

6 tablespoons extra-virgin olive oil, divided use
6 large garlic cloves, peeled and lightly smashed with the back of a knife
1 teaspoon crushed red pepper flakes, or to taste
Coarse sea salt or kosher salt and freshly ground black pepper
2 bunches of broccoli rabe (about 2 pounds), leaves removed; thicker stems peeled, cut into 1-inch lengths, and kept separate
1/2 cup dry white wine
1/3 cup pitted black olives, such as Kalamata
Freshly squeezed juice of 1 lemon
4 swordfish steaks (8 ounces each, 1 inch thick) see Note

Steps:

In large skillet over medium heat, warm 1 tablespoon of the oil. Add garlic, red pepper flakes, a large pinch of salt and a few grinds of black pepper. Cook until fragrant, about 1 1/2 minutes. Add the thicker broccoli rabe stems and wine, cover and cook until half-tender, 5 to 6 minutes. Add rest of the broccoli rabe and cook, covered, for 6 more minutes, until very tender. Uncover pan, add olives, and cook for a few more minutes to evaporate remaining liquid. Stir in lemon juice, and season with salt and pepper. Drizzle with another tablespoon of olive oil and set aside to keep warm, or heat gently just before serving. Heat large skillet over medium-high heat for 2 minutes. Season swordfish steaks with salt and pepper. Drizzle each with 1/2 tablespoon of olive oil per side (4 tablespoons total). Place the fish in the hot skillet and cook for 4 to 6 minutes on each side. Serve immediately, with the broccoli rabe. Note: Instead of swordfish, you could substitute 1-inch-thick tuna or mahi-mahi steaks -- just make sure your fish is firm and tight-fleshed, with no fishy odor.