Sautéed Broccoli Raab
4 bunches (12-16 oz each) Broccoli Raab, stems trimmed
¼ cup olive oil
3 garlic cloves, chopped
½ teaspoon dried, crushed red pepper flakes
⅓ cup raisins
salt, to taste
2 Tablespoons pine nuts, toasted
Working in batches, cook the broccoli raab in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli raab to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli raab and set aside. Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and sauté until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli raab and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli raab is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.
Sausage and Broccoli Raab
1 large bundle broccoli raab, approx. 1 ½ lbs
Salt, to taste
2 Tablespoons extra virgin olive oil
1 lb bulk Italian hot or sweet sausage
Trim ends of the broccoli raab and cut into 3-inch pieces. Bring 2 inches water to a boil in a high sided skillet. Salt the water. Add the broccoli raab and simmer 10 minutes, drain. Return skillet to the stove and heat extra-virgin olive oil over medium-high heat. Add sausage, brown and crumble 6 to 7 minutes. Add the broccoli raab and stir to combine.
Broccoli Raab with Garlic & Lemon
1 ½ lbs Broccoli Raab, stems trimmed, coarsely chopped
Salt, to taste
½ teaspoon crushed red pepper flakes
3 cloves garlic, chopped
2 Tablespoons Extra Virgin Olive Oil
1 lemon, zested and juiced
Bring 1-inch of water to a boil in a deep skillet. Add raab, season with salt, and cover pan. Reduce heat to simmer and cook 10 minutes. Drain raab. Return pan to heat and sauté garlic and red pepper flakes in oil over moderate heat for 1 to 2 minutes. Add raab, coat in garlic oil. Cook raab in garlic oil for 2 minutes and remove from heat. Squeeze the juice of lemon over the pan and sprinkle in zest. Toss raab to distribute lemon flavor and transfer broccoli raab to serving dish.
Recipes courtesy of FoodNetwork.com