broccoli rabe

Pasta With Spicy Sausage, Broccoli Rabe and Chickpeas

Kosher salt and black pepper

shaped pasta,

olive oil

garlic cloves, minced (about 1 tablespoon)

dry white wine or chicken stock

chickpeas

unsalted butter

lemon,

Orecchiette with broccoli rabe, also known as rapini, is a classic dish from Apulia, the region of Italy that makes up the heel of the country’s boot shape. To make the dish more colorful, I added red bell pepper to the traditional mix. The sweetness of the peppers makes a nice contrast to the bitter greens.

Orecchiette With Broccoli Rabe and Red Pepper

extra virgin olive oil

garlic cloves,

red pepper flakes

red bell pepper, finely diced

Salt

orecchiette

ricotta salata, pecorino,

Cut away the tough stem ends of the broccoli rabe and wash well. Meanwhile, bring a large pot of water to a boil. Season generously with salt and add the broccoli rabe. Cook for 5 minutes, until tender, and transfer using a spider or a slotted spoon to a bowl of ice cold water. Let sit for a few minutes and drain. Squeeze out water and chop very fine. Bring the water back to a boil and add the orecchiette. Cook al dente, following the timing instructions on the package (usually 9 to 10 minutes).

While the pasta is cooking, heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the garlic and red pepper flakes. Cook until the garlic is fragrant, 30 seconds to a minute, and add the diced red bell pepper. Cook, stirring, until tender, 3 to 5 minutes, and add the remaining tablespoon of oil and the broccoli rabe. Toss together for a minute, season to taste with salt, and remove from the heat but keep warm.

Stir 1/4 to 1/2 cup of the pasta cooking water into the greens. Drain the pasta and toss it with the greens, peppers, and cheese. Serve at once.

Broccoli rabe (sometimes spelled raab, or known as rapini greens) is one of the most delicious members of the mustard green family. The leaves, tender stems and broccoli-like buds have a distinctive pleasant bitterness when cooked. For this vegetarian lasagna, some of the cooked greens are puréed to make a garlicky pesto and the rest is coarsely chopped and added to the layers.

<a href="http://cooking.nytimes.com/68861692-nyt-cooking/1001747-the-greatest-lasagna-recipes">Find more lasagna recipes.</a>

Broccoli Rabe Lasagna

butter

all-purpose flour

half-and-half, heated,

Salt and pepper

cayenne

nutmeg,

dry lasagna noodles

broccoli rabe,

ricotta cheese

lemon

Make the béchamel: Melt butter in a small saucepan. Whisk in flour and cook for a minute over medium heat without browning. Gradually whisk in half-and-half, 1/2 cup at a time, to obtain a smooth, lightly thickened sauce. Turn heat to low. Add 1/2 teaspoon salt, some ground black pepper, the cayenne and nutmeg. Cook, whisking, for 4 to 5 minutes, then place saucepan in a hot-water bath to keep sauce warm. Thin if necessary with a little more half-and-half.

Bring a large pot of well-salted water to the boil. Add lasagna noodles and cook for 5 minutes. Lift noodles from water with a spider and rinse well in a bowl of cold water. Drain and lay noodles flat on a kitchen towel.

Using the same cooking water, blanch the greens for 1 minute, until just wilted. Rinse greens with cool water, squeeze dry and chop them roughly. Put 1 cup of chopped greens, the minced garlic and 1/2 cup olive oil in a food processor or blender and purée to make a pesto. Season with salt and pepper to taste and transfer to a small bowl.

Mix the ricotta and lemon zest in a small bowl and season with salt and pepper to taste. Heat oven to 375 degrees. Organize to have all ingredients within easy reach for assembling lasagna. Use 2 tablespoons butter to grease an 8-by-10-inch baking dish.

Assemble the lasagna: Put a layer of cooked noodles on the bottom of the baking dish. Spoon a quarter of the béchamel over noodles, then dot with a third of the ricotta. Complete layer with chopped greens, a drizzle of pesto and some grated cheese. Continue layering, finishing with a layer of pasta. Spread the last of the béchamel on top and sprinkle with Parmesan. (There should be 4 layers of pasta and 3 layers of filling.)

Dot with remaining butter and bake, covered with foil, for 20 minutes. Uncover and bake for 20 minutes more, until nicely browned and bubbling. Let lasagna rest 10 minutes before serving.

<p>Sweet Potato Gnocchi! The easiest and best way to make Sweet Potato Gnocchi! Serve it with broccoli rabe and garlic sage butter sauce for a BOMB meal.</p>

Sweet Potato Gnocchi with Broccoli Rabe and Garlic Sage Butter Sauce

sweet potato

whole milk ricotta cheese

Parmesan cheese

salt

flour (more

broccoli

heavy cream

garlic,

sage leaves

sea salt

For the gnocchi: Stick the sweet potato a few times with a fork, wrap in a damp paper towel, and microwave until soft, about 7 minutes. (You can also bake the sweet potato in the oven, which will take closer to an hour.)

Sweet Potato Gnocchi Step 1

Scoop the flesh of the sweet potato into a mixing bowl. Discard the skin. Mix the ricotta, parmesan, and salt until well combined and almost completely smooth. Add the flour 1/2 cup at a time, kneading very gently after each addition (don’t over knead it &#8211; you don’t want it to get tough).

Scoop the flesh of the sweet potato into a mixing bowl. Discard the skin. Mix the ricotta, parmesan, and salt until well combined and almost completely smooth. Add the flour 1/2 cup at a time, kneading very gently after each addition (don’t over knead it - you don’t want it to get tough).

Sweet Potato Gnocchi Step 2

Eventually, as the dough becomes easier to handle, transfer it to a clean floured work surface and form it into a loaf, about 9&#215;5 inches. Cut a slice off of the loaf on the short side (think of it as if it were a loaf of banana bread and you were going to cut a slice to eat). Roll and stretch the slice on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch segments and transfer to a bowl: this is your gnocchi.

Eventually, as the dough becomes easier to handle, transfer it to a clean floured work surface and form it into a loaf, about 9x5 inches. Cut a slice off of the loaf on the short side (think of it as if it were a loaf of banana bread and you were going to cut a slice to eat). Roll and stretch the slice on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch segments and transfer to a bowl: this is your gnocchi.

Sweet Potato Gnocchi Step 3

Bring a large pot of water to boil, add the gnocchi, and boil until the gnocchi rise to the top of the water. Drain and toss gently with a little olive oil to prevent sticking. At this point you can make the rest of the recipe with the gnocchi, refrigerate the gnocchi to finish them later, or freeze them.

Sweet Potato Gnocchi Step 4

For the Broccoli Rabe (optional)

Bring a large pot of water to boil and prepare a bowl with ice water. Add the broccoli rabe to the boiling water and cook for 1 minute. Drain and transfer to the ice water to cool and stop the broccoli rabe from cooking further. Drain again and set aside.

Putting it all together

Heat the butter in a large skillet over medium high heat until lightly bubbling and foaming. Add the gnocchi and pan-fry until golden brown on the outside (you may have to do this in batches). Once the gnocchi is done, add the broccoli rabe, garlic, sage, and salt and pan-fry for another few minutes (again, working in batches). Remove from heat and let cool for a few minutes so the butter thickens just a little. Add the cream to the pan along with the Parmesan cheese &#8211; toss gently a few times to combine (the sauce should coat the gnocchi and broccoli rabe very lightly) and serve immediately with salt, pepper, and a squeeze of lemon juice if you want.

Putting it all together: Heat the butter in a large skillet over medium high heat until lightly bubbling and foaming. Add the gnocchi and pan-fry until golden brown on the outside (you may have to do this in batches). Once the gnocchi is done, add the broccoli rabe, garlic, sage, and salt and pan-fry for another few minutes (again, working in batches). Remove from heat and let cool for a few minutes so the butter thickens just a little. Add the cream to the pan along with the Parmesan cheese - toss gently a few times to combine (the sauce should coat the gnocchi and broccoli rabe very lightly) and serve immediately with salt, pepper, and a squeeze of lemon juice if you want.

Sweet Potato Gnocchi Step 5

I made this vegan using vegan parmesan and a nut ricotta recipe that will change your life. All very simple if you have a food processor. 

I found these very light and unlike any gnocchi I'd ever had. It is now my life goal to eat these everyday.

I made your regular version of this last night and again for lunch today — so simple, so easy, so delicious! I'll have to add broccoli rabe to it next time!!

i made this gnocchi a few weeks back after seeing your video on facebook &amp; you are not lying when you say they are light &amp; fluffy.  they're like little clouds.  omg.  husband has requested on repeat ever since.  =)

Made these tonight and couldn't have enjoyed more. Light, fluffy, tasty, made without the broccoli rabe. Truly, the best part of my night.  I'd recommend these to anyone for any occasion. Delish. Beats most of what I have bought to cook myself or eaten out.

This recipe is so glorious - we don't have broccoli rabe in Australia/at my local supermarket so substituted normal broccoli and spinach leaves. Have no idea if this is a similar taste but it was wonderful!

This looks amazing!  Gnocchi is so so good and sweet potato gnocchi is a no brainer combo!!!  I  am loving this idea!!   

P.S. we made your smoked salmon chowder last night (It's one of our faves!) and it was so so good!

https://content.jwplatform.com/videos/iw4KIixd.mp4

Sweet Potato Gnocchi! The easiest and best way to make Sweet Potato Gnocchi! Serve it with broccoli rabe and garlic sage butter sauce for a BOMB meal.

Sweet Potato Gnocchi with Garlic Sage Butter Sauce

Broccoli rabe can take whatever you throw at it and still shine. Its mild but distinctive bitterness dominates almost anything you cook it with — but what’s wrong with that? So a pasta sauce that features it teamed with garlic and chili flakes is a natural. Add bread crumbs for crunch and the dish is a real winner. You can use the same pot for cooking the broccoli and the pasta; you can use the same skillet for toasting the bread crumbs and finishing the dish. The whole thing will be done within 20 or 30 minutes, and it will showcase broccoli rabe beautifully, as it deserves.

Spaghetti With Broccoli Rabe, Toasted Garlic and Bread Crumbs

extra virgin olive oil, more as needed

bread crumbs,

red pepper flakes,

spaghetti, linguine or other long pasta

black pepper

Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.

Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot.

Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well.

When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.

Cooking pasta Bittman-style means upending the traditional ratio of pasta to sauce and creating a dish with half a pound of pasta for every two to four cups of sauce. You may be skeptical, but it's certainly worth a try;...

Orchiette with Broccoli Rabe Recipe | Cook the Book

olive oil,

fennel seeds (optional)

sweet

white wine

Parmesan cheese (optional)

Cook the pasta in the boiling water for about 5 minutes before checking the first time. When the pasta is just tender, but not quite done, drain it, reserving about a cup of the cooking water. Toss the pasta with the sauce, along with some of the pasta water to keep the pasta from drying out. Taste and adjust the seasoning. Serve immediately, with the Parmesan, if you desire.

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.

Spicy White Bean Stew With Broccoli Rabe

large bunch (or 2 small bunches) broccoli rabe

garlic cloves, thinly sliced

harissa or tomato paste

Red-pepper flakes (optional)

(15-ounce) cans large white beans,

broth

feta

parsley

Fried eggs,

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.

This is not a recipe for a chicken dish. Instead, you get a whole chicken dinner, which comes together easily and without fuss by roasting everything at the same time on sheet pans, which emerge from the oven more or less simultaneously. The chicken comes out crunchy-skinned and juicy, the sweet potatoes soft and succulent and scented with thyme, and the broccoli rabe crisp-leafed and tender-stemmed. Perhaps the best part? With just a couple of pans that can go straight into the dishwasher, cleanup is a snap.

Sheet Pan Supper

sweet potatoes (2 medium potatoes)

thyme leaves, plus a small bunch of thyme sprigs

mustard

garlic

unsalted butter, softened

Dijon mustard

chicken thighs

bread crumbs

extra-virgin olive oil,

sour cream

Prepare the sweet potatoes: Heat oven to 425 degrees. Cut the potatoes into 1-inch-thick slices. Reassemble the slices so they look like intact potatoes. Insert a sprig of thyme between each of the slices. Wrap each potato in 2 layers of foil and place on a pie tin or directly on oven rack (seam side up). Bake until very tender, 60 to 75 minutes.

Meanwhile, make the mustard butter for the chicken: In a small bowl, combine the whole-grain mustard and chopped thyme leaves. Mince 2 garlic cloves and stir into the bowl. Take out 1 tablespoon of the mixture; reserve. Add butter and Dijon to remaining mixture in bowl and stir to combine.

Prepare the chicken: Season chicken with 2 teaspoons salt and 1 teaspoon black pepper. Rub mustard butter all over chicken. Place bread crumbs in a wide, shallow bowl. Coat the chicken evenly with bread crumbs. Transfer to a baking sheet and drizzle with olive oil.

Once the sweet potatoes have baked for a half-hour, add the pan with chicken to the oven and bake until chicken is golden and no longer pink, 35 to 40 minutes.

As the chicken cooks, prepare the broccoli rabe: Toss rabe with olive oil, remaining 1/4 teaspoon salt and the red pepper flakes. Smash remaining 2 garlic cloves and toss into rabe. Spread on another sheet pan. Add to the oven with potatoes and chicken for the last 10 minutes of cooking time. The broccoli rabe is done when the stems are tender and the leaves are crisp at the edges. (The chicken, sweet potatoes and broccoli rabe should all come out of the oven at more or less the same time.)

To serve, combine the reserved 1 tablespoon of mustard mixture with sour cream or yogurt in a small bowl. Serve chicken with broccoli rabe and sweet potatoes on the side, dolloping the potatoes with the sour cream-mustard sauce.

Melissa Clark makes an entire family meal (crunchy chicken with broccoli rabe and sweet potatoes) on two simple sheet pans.

Easy Sheet Pan Chicken

Braising in a pool of olive oil can turn tough ingredients creamy and luxurious without any of your attention. Canned chickpeas turn buttery-soft, and broccoli rabe’s bitterness succumbs to an oil seasoned with garlic, rosemary, chile and fennel seeds. Speaking of that oil, it’s as much a reason to braise as the silky chickpeas and rabe themselves. Soak it all up with crusty bread, or ladle it over pasta, yogurt, feta or mozzarella. The underpinnings of this recipe — chickpeas, vegetables, olive oil and seasonings — also make it great to riff on. Consider simmering chickpeas and olive oil with carrots, harissa and black olives; cherry tomatoes, thyme and lemon slices; or potatoes, shallots and cumin seeds.

Olive Oil-Braised Chickpeas and Broccoli Rabe

rosemary

fennel seeds

dried chile flakes

broccoli rabe (about 1 pound), woody stems trimmed

chickpeas,

Crusty bread,

Heat the oven to 375 degrees. In a large ovenproof skillet or Dutch oven over medium heat, combine the oil, garlic, rosemary, fennel seeds and chile flakes. Cook until the mixture is fragrant and the garlic is golden, 3 to 5 minutes.

Turn off the heat, then add the rabe and toss until coated in oil. Scatter the chickpeas around the rabe and stir to coat in oil. Season generously with salt and pepper.

Cover with a lid or foil and bake for about 40 minutes, until the chickpeas are soft and crispy in parts and the broccoli rabe is tender, but the stems are not mushy.

Let cool slightly. Before serving, remove the rosemary and season to taste with salt and pepper. Serve with crusty bread for mopping up the seasoned oil.

Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that’s almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it’s a warming, piquant, one-pot meal that’s perfect for winter.

Lemony White Bean Soup With Turkey and Greens

onion,

carrot,

sturdy greens,

tomato paste

ground cumin, plus more to taste

red-pepper flakes,

turkey

ginger

kosher salt,

chicken stock

white beans, drained and rinsed

lemon juice,

Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.

Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.

When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.

Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.

Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)

Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

Transport yourself to New Haven with this white clam pizza from Pasquale Jones in New York City.

White Clam Pizza

For the Sautéed Broccoli Rabe:

olive oil 1 garlic clove, minced

(2 ounces) broccoli rabe

Kosher salt,

For the Clam Topping:

littleneck clams

shallot, minced

parsley stem

thyme

salt and black pepper,

For the Pizza:

All-purpose flour,

balls no-knead pizza dough

Clam cream

clams

Sicilian chile flakes,

Lemon wedges,

How to Make the Ultimate Clam Pizza

Baked pasta doesn’t need to take every pot in your kitchen or lots of different steps. This weeknight-friendly version uses one skillet, one pot, and plenty of cheese.

One-Pot Baked Pasta with Sausage and Broccoli Rabe

Kosher salt

cheddar cheese

sage

extra-virgin olive oil

sausage

half-and-half

pasta

Bon Appétit

Place racks in center and upper third of oven; preheat to 325°. Heat a large pot of water over high. Add several tablespoons of salt and bring to a boil (this is for your pasta).

Grate 12 oz. Fontina cheese on the large holds of a box grater (you should have about 4½ cups). Smash 6 garlic cloves, peel, and coarsely chop. Pick all sage leaves from stems and set aside about 10. Finely chop remaining leaves (you should have about 1 Tbsp.). Trim tough dried ends from 1 bunch of broccoli rabe, then cut stems into 2" pieces. Leave leafy ends long.

Heat a deep, large, ovenproof skillet, preferably cast iron, over medium-high. Add ¼ cup oil and swirl to coat. Remove 1 lb. sausage from casings and add to skillet. Break into small pieces with a wooden spoon. Cook, undisturbed, until sausage is browned, about 4 minutes. Stir a couple of times and continue to cook, undisturbed again, until sausage is fully cooked through, about 3 minutes longer.

Add garlic, chopped sage, and ½ tsp. red pepper and cook, stirring, until garlic is golden, about 2 minutes.

Stir in 2 cups half-and-half and simmer until sauce is thickened slightly, about 2 minutes. Reduce heat to low.

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