Hot Peppered Broccoli Rabe Recipe
3 lb broccoli rabe
4 tblspns olive oil
3 or 4 garlic cloves, minced
1 cup of lightly salted chicken broth (do not use bouillon cubes to make broth)
1 doz. cherry tomatoes cut in halves
3/4 to 1 tspn dried hot red pepper flakes
1 pat of butter
Salt to taste
Rinse and trim broccoli rabe stems and cut into small pieces. Break the florettes and stems; blanch, then drain. Pour olive oil in large pan over medium high heat. Add minced garlic and tomatoes, stir and saute, 2 to 3 minutes only. Stir gently to keep tomatoes from breaking. Add broccoli rabe and dried hot pepper flakes. Stir to coat mixture, then add chicken broth and cover pan tightly to steam. Cook for 5 minutes or until broccoli rabe tender. Add butter pat, allow to melt, stir and cover pan for a couple of minutes before serving.
Makes 5 to 6 servings over pasta or rice.
More easy recipes for this often over-looked vegetable
*Sautéed Broccoli Rabe*
Sauté broccoli rabe in olive oil, minced garlic and hot pepper flakes. Serve with baked or grilled chicken.
*Broccoli Rabe and Cold Potato Salad*
Boil small white potatoes, cool, slice and set aside. Steam broccoli rabe, then remove from hot water, drain and place in a bowl. Add sliced potatoes, finely minced garlic and olive oil. Allow flavors to marry. Serve at room temperature. A nice side for cold meat or chicken.
*Broccoli Rabe with Italian Hot Sausage*
1/2 dozen 5 inch length or cut one large round of Italian Hot sausage into short links. Heat a skillet to medium high temperature, add 3 to 4 tablespoons of water to pan and add sausages. Cover the pan and cook sausages for 10 to 12 minutes, turn often to brown all sides. Remove cover and add a bit of minced garlic, olive oil and broccoli rabe. Stir to mix and continue cooking for about 10 minutes. Serve with hot buttered broad egg noodles.
Servings: Allow 3/4 pound broccoli rabe per person.
Recommended: I like Barbara Kafka's book about vegetables because I love them. These days, most supermarkets have a wide range of veggies, some are new to me but I am always willing to try them. Kafka's book Vegetable Love is a little wordy but is filled with useful information and recipes galore. By the way, even though there are numerous recipes, she calls this A book for cooks, not a cookbook.
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