broccoli rabe recipe

This sautéed broccoli rabe recipe is a simple, elegant dinner side dish! I love to serve it with Italian fare, such as pasta or polenta.

Sautéed Broccoli Rabe

broccoli rabe

extra-virgin olive oil (more

garlic

red pepper flakes

Sea salt and black pepper

Lemon wedge (for squeezing)

Trim ½ inch off the ends of the broccoli rabe. Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccoli rabe into the boiling water and blanch for 2 minutes. Remove and immerse in the ice water long enough to cool, about 15 seconds. Drain and place on paper towels to dry. (If using in this pasta recipe, stop here and continue with that recipe’s instructions.)

Heat the oil in a large skillet over medium heat. Stir in the garlic and cook for 30 seconds, then stir in the red pepper flakes. Add the broccoli rabe and sauté, shaking the pan and gently tossing so that it cooks evenly, until tender, especially the stems, for 3 to 5 minutes. Remove from the pan and drain off any excess liquid. Season with salt and pepper to taste, and serve as a side dish with a squeeze of lemon.

An absolutely delicious recipe for broccoli rabe and ricotta gnudi with a simple parmesan cream sauce. Light and soft gnudi that melt in your mouth with the most amazing cheesy sauce, a special dinner without the effort.

Broccoli Rabe and Ricotta Gnudi

10.5 oz (300 grams) Broccoli Rabe

oz (400 grams) Ricotta

plain flour

garlic (, minced)

(grated)

nutmeg

salt and pepper

olive oil

(250 milliliters) double (heavy) cream

First, add the broccoli rabe to boiling salted water and turn off the heat straight away. Make sure all of the broccoli rabe is covered by the hot water, leave it to soak for 2 minutes then drain.

Place the broccoli rabe in a clean tea towel and squeeze out as much water as possible, finely chop.

Add the chopped broccoli rabe, egg, garlic, flour, parmesan, salt, pepper and nutmeg in a large mixing bowl. Mix all the ingredients together until thoroughly&nbsp;combined.

Using wet hands roll one tablespoon at a time of ricotta gnudi mix into balls (the balls don't need to be completely smooth and perfectly shaped) and place them on a large plate or tray.

Sprinkle the gnudi very lightly with flour and place in the fridge for half an hour.

Pre-heat the oven to warm (to keep the gnudi warm whilst making the sauce).

To cook the ricotta gnudi, bring a large pot of salted water to a boil. Carefully drop the gnudi into the water and turn the water down to a simmer.

When the gnudi float to the surface, let them cook for an extra 30 seconds then remove them with a slotted spoon and place on a warm plate, keep them warm in the oven.

To make the parmesan cream, fry the chopped garlic in a small frying pan with the olive oil. Fry the garlic for a few seconds, just before it becomes golden add the cream.

Bring the cream up to a boil and let it boil for one minute. Turn the heat down and add the parmesan, salt, pepper and nutmeg. Simmer the cream and let the parmesan melt for 1 minute or until it's thickened slightly.

Spoon the cream onto serving plates and top with the gnudi, sprinkle with an extra grating of parmesan and pepper then serve.

Broccoli Rabe is appealingly bitter, with a peppery and kind of mustardy flavor.  It makes a terrific simple side dish.

How to Cook Broccoli Rabe

onion

salt and pepper (to taste)

Cut up the broccoli rabe

Use a sharp knife to cut the thick bottom part from the stem, about the bottom two inches.  Cut the remaining stalks, leaves and florets into slices about 1 inch across.  You can chop it into smaller pieces if you like, which is nice if your broccoli rabe is large and mature, with bigger florets and leaves and thicker stems.

Saute the onion and the broccoli rabe.

Heat the oil in a large pan with a lid.  Add the onion, season with salt and pepper halved and sliced and saute for about 8 minutes until the onion is softened and browned.  Then add the broccoli rabe and saute for 3 minutes.

Finish steaming the broccoli rabe.

Stir in the red pepper flakes, add 1/3 cup of water (or broth) to the pan, stir, cover the pan, and allow the broccoli rabe to cook for about 5 more minutes until it is done to your liking.  Adjust seasonings as needed.

Italian green vegetable recipes don&#39;t get better than this easy, classic broccoli rabe recipe: rapini  sautéed with lots of garlic and olive oil, topped with red pepper. Plus: learn how to get the bitterness out of broccoli rabe.

Broccoli Rabe, Italian Style

broccoli

salt (I use Diamond Crystal)

garlic,

Bring a pot of well-salted water to a boil. Add the broccoli rabe and blanch for about 1 minute, until wilted. Drain well.PRO TIP: Blanching the broccoli rabe in salted water not only keeps the color vibrant green, it also gets a lot of the bitterness out.

Roughly chop the broccoli rabe into 1&quot; to 2&quot; pieces and set aside.

Heat a large skillet with the olive oil over medium heat. Add the garlic and cook for about 30 seconds, until slightly golden brown.

Add the broccoli rabe. Cook, stirring often, until very soft and tender (about 4 to 5 minutes). PRO TIP: Make sure the garlic does not darken or burn, or the entire dish will taste acrid. Add a little water, a tablespoon at a time, and reduce the heat if necessary.

Adjust the seasoning and toss in a generous pinch of hot red pepper flakes and an extra glug of extra virgin olive oil, if desired. Serve the rapini warm or at room temperature. TIP: Depending on the saltiness of the water, you may need to add up to about 1/2 teaspoon more salt.

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Broccoli Rabe and Ricotta Gnudi

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Broccoli Rabe, Italian Style

Top 4 broccoli rabe recipe recipes from across the web

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Sautéed Broccoli Rabe

Broccoli Rabe and Ricotta Gnudi

How to Cook Broccoli Rabe

Broccoli Rabe, Italian Style

The most viewed broccoli rabe recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine