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Recipes - Broccoli & Broccoli Raab
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BROCCOLI AND BROCCOLI RABE WITH ROASTED RED PEPPERS
The peppers can be roasted and the broccoli blanched a day ahead, leaving just the sautéing to
do before serving. This dish is equally delicious served right off the stove or at room temperature.
3 large red bell peppers
4 pounds broccoli, stems trimmed, crowns cut into small florets (about 13 cups florets)
2 1/2 pounds broccoli rabe (about 3 large bunches), tough stems trimmed, tops and leaves
coarsely chopped
1/3 cup olive oil
6 large garlic cloves, thinly sliced
Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in
paper bag 10 minutes. Peel and seed peppers, then cut into 1/3-inch-wide strips. (Can be
prepared 1 day ahead. Cover and refrigerate.)
Working in batches, cook broccoli and broccoli rabe in large pot of boiling salted water until just
crisp-tender, about 3 minutes per batch. Using large slotted spoon or strainer, transfer vegetables
to bowl of ice water to cool. Drain well. (Can be prepared 1 day ahead. Wrap in paper towels;
enclose in resealable plastic bags and refrigerate.)
Heat olive oil in heavy large pot over medium-high heat. Add garlic; stir until golden, about 1
minute. Add broccoli and broccoli rabe; toss until coated with oil and heated through, about 5
minutes. Add bell pepper strips; toss to blend. Season with salt and pepper. Transfer to platter.
Serve warm or at room temperature.
Makes 12 servings.
Bon Appétit
June 2003
Adapted from B. Smith
The peppers can be roasted and the broccoli blanched a day ahead, leaving just the sautéing to
do before serving. This dish is equally delicious served right off the stove or at room temperature.
3 large red bell peppers
4 pounds broccoli, stems trimmed, crowns cut into small florets (about 13 cups florets)
2 1/2 pounds broccoli rabe (about 3 large bunches), tough stems trimmed, tops and leaves
coarsely chopped
1/3 cup olive oil
6 large garlic cloves, thinly sliced
Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in
paper bag 10 minutes. Peel and seed peppers, then cut into 1/3-inch-wide strips. (Can be
prepared 1 day ahead. Cover and refrigerate.)
Working in batches, cook broccoli and broccoli rabe in large pot of boiling salted water until just
crisp-tender, about 3 minutes per batch. Using large slotted spoon or strainer, transfer vegetables
to bowl of ice water to cool. Drain well. (Can be prepared 1 day ahead. Wrap in paper towels;
enclose in resealable plastic bags and refrigerate.)
Heat olive oil in heavy large pot over medium-high heat. Add garlic; stir until golden, about 1
minute. Add broccoli and broccoli rabe; toss until coated with oil and heated through, about 5
minutes. Add bell pepper strips; toss to blend. Season with salt and pepper. Transfer to platter.
Serve warm or at room temperature.
Makes 12 servings.
Bon Appétit
June 2003
Adapted from B. Smith
BROCCOLI WITH TOASTED GARLIC CRUMBS
Wonderfully crunchy, toasted panko transforms an ordinary vegetable into a truly special side dish.
1 1/2 lb broccoli, trimmed and cut into 2- to 3-inch-wide florets (5 inches long)
4 garlic cloves, very thinly sliced
1/3 cup olive oil
2/3 cup panko (Japanese coarse bread crumbs)
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon finely grated fresh lemon zest
Put 1 inch of water in a 5-quart wide heavy pot, then put a steamer basket inside pot and bring
water to a boil. Add broccoli and steam, covered, until just tender, 8 to 10 minutes.
Meanwhile, cook garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring
occasionally, until pale golden, about 5 minutes. Stir in panko, pepper, and salt, then increase heat
to moderate and cook, stirring occasionally, until crumbs are golden, about 3 minutes. Remove
from heat and stir in zest.
Transfer broccoli with tongs to crumb mixture in skillet and toss to coat.
Makes 6 servings.
Gourmet
Quick Kitchen
March 2006
Wonderfully crunchy, toasted panko transforms an ordinary vegetable into a truly special side dish.
1 1/2 lb broccoli, trimmed and cut into 2- to 3-inch-wide florets (5 inches long)
4 garlic cloves, very thinly sliced
1/3 cup olive oil
2/3 cup panko (Japanese coarse bread crumbs)
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon finely grated fresh lemon zest
Put 1 inch of water in a 5-quart wide heavy pot, then put a steamer basket inside pot and bring
water to a boil. Add broccoli and steam, covered, until just tender, 8 to 10 minutes.
Meanwhile, cook garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring
occasionally, until pale golden, about 5 minutes. Stir in panko, pepper, and salt, then increase heat
to moderate and cook, stirring occasionally, until crumbs are golden, about 3 minutes. Remove
from heat and stir in zest.
Transfer broccoli with tongs to crumb mixture in skillet and toss to coat.
Makes 6 servings.
Gourmet
Quick Kitchen
March 2006
Broccoli is a wonder vegetable full of all the good stuff, but I've always struggled with ways to
cook it in a way that makes me want to eat it! Below are a few ideas for you to try.
After many experiments, both good and bad, my absolute favorite way to eat this wonderful food
is to simply blanch it in boiling, salted water for 1 to 2 minutes tops, drizzle a good, fruity oil on
top with a sprinkle of sea salt and pepper. My kids won't eat it any other way.-elena
cook it in a way that makes me want to eat it! Below are a few ideas for you to try.
After many experiments, both good and bad, my absolute favorite way to eat this wonderful food
is to simply blanch it in boiling, salted water for 1 to 2 minutes tops, drizzle a good, fruity oil on
top with a sprinkle of sea salt and pepper. My kids won't eat it any other way.-elena
BROCCOLI RABE WITH PINE NUTS AND RAISINS
With its slight bitterness, broccoli rabe takes well to assertive flavors. The classic Italian recipe calls
for sautéing it with plenty of garlic and crushed red pepper flakes. But for Thanksgiving we've
opted for something mellower, choosing sweet raisins, pine nuts, and a bit of sherry.
1 tablespoon olive oil
1/4 cup pine nuts
1 garlic clove, minced
Two 2- to 2 1/2-pound bunches broccoli rabe, leaves and woody stems removed
1/3 cup dry sherry or white wine
1/4 cup golden raisins
In extra-large skillet over medium heat, heat olive oil. Add pine nuts and toast, stirring constantly,
until fragrant and just barely golden, 1 to 2 minutes. Add garlic and sauté 1 minute more. Add
broccoli rabe, sherry, and golden raisins and cover pan. Cook, stirring occasionally, until broccoli
rabe is tender, 7 to 10 minutes. Season with kosher or coarse sea salt and freshly ground pepper
and serve.
Tips:
• Pecans, walnuts, or hazelnuts can be substituted for the pine nuts.
• Trimming the broccoli rabe can be time-consuming if you carefully peel each stalk. If you're
pressed for time, be merciless and slice off the entire bottoms of the stems and most of the tough
leaves. You'll waste a bit of greenery but save an enormous amount of labor.
Makes 4 servings.
Epicurious
November 2005
With its slight bitterness, broccoli rabe takes well to assertive flavors. The classic Italian recipe calls
for sautéing it with plenty of garlic and crushed red pepper flakes. But for Thanksgiving we've
opted for something mellower, choosing sweet raisins, pine nuts, and a bit of sherry.
1 tablespoon olive oil
1/4 cup pine nuts
1 garlic clove, minced
Two 2- to 2 1/2-pound bunches broccoli rabe, leaves and woody stems removed
1/3 cup dry sherry or white wine
1/4 cup golden raisins
In extra-large skillet over medium heat, heat olive oil. Add pine nuts and toast, stirring constantly,
until fragrant and just barely golden, 1 to 2 minutes. Add garlic and sauté 1 minute more. Add
broccoli rabe, sherry, and golden raisins and cover pan. Cook, stirring occasionally, until broccoli
rabe is tender, 7 to 10 minutes. Season with kosher or coarse sea salt and freshly ground pepper
and serve.
Tips:
• Pecans, walnuts, or hazelnuts can be substituted for the pine nuts.
• Trimming the broccoli rabe can be time-consuming if you carefully peel each stalk. If you're
pressed for time, be merciless and slice off the entire bottoms of the stems and most of the tough
leaves. You'll waste a bit of greenery but save an enormous amount of labor.
Makes 4 servings.
Epicurious
November 2005