Best 9 Stir Fried Broccoli Rabe With Beets Recipes

STIR-FRIED BROCCOLI RABE

Steps:

• Heat a wok or large skillet over high heat. Add oil and garlic; cook, stirring quickly, until fragrant, about 30 seconds.
• Add salt and Sriracha and cook for 30 seconds.
• Add broccoli rabe and cook until tender, about 1 minute. Transfer to a serving platter and serve immediately.

STIR-FRIED BROCCOLI RABE

Steps:

• Rinse about broccoli rabe and discard tough stem ends and yellowed leaves. Halve stems lengthwise if they're more than 3/8 inch thick. Then cut pieces into 3- to 4-inch lengths. Pour olive oil into an 11- to 12-inch frying pan over high heat. Add broccoli rabe, hot chili flakes, and 3 to 4 tablespoons water. Stir-fry until greens are just tender to bite, 5 to 6 minutes. Serve as a vegetable or mix with hot cooked pasta. Season with salt to taste.

BROCCOLI RABE WITH GARLIC

Steps:

• Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.

STIR-FRIED BROCCOLI RABE WITH BEETS

Steps:

• Preheat oven to 375 degrees. Cut the leaves, with their stalks, off the beets and set them aside. Bake the beets in their skins for one to two hours, until they are tender when tested with a skewer or sharp knife.
• Trim the tough stalks from the broccoli rabe and discard. Cut the remaining stalks and leaves into two-inch pieces (it is easier to do this holding the broccoli rabe in a bunch). Cut stalks off beet greens and discard. Coarsely chop the leaves.
• When the beets are cool enough to handle, peel and dice them. Season them to taste with salt and pepper and keep them warm.
• Heat oil in a skillet and stir-fry garlic for a minute. Add broccoli rabe and beet greens and stir-fry until wilted. Season with salt and pepper. Arrange the greens on a serving dish and place the diced beets in the middle. Serve immediately.

SPICY STIR-FRIED BROCCOLI RABE

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, combine the lemon juice, soy sauce, basil, oil, vinegar, and lemon zest. Lay the tofu slices in a baking dish that can hold them in a single snug layer. Pour the marinade over the tofu. Bake for 30 minutes, or until the tofu is nearly dry and well browned.
• To make the broccoli rabe, chop the tender stalks and greens into 2-inch pieces and soak them in a large basin of cold water.
• In a heavy, wide saute pan over medium heat, warm the oil. Add the garlic and saute gently for 3 to 5 minutes, until golden. Add the red pepper flakes and tofu and saute for 1 minute. Scoop the greens from the water and add them to the pan. Raise the heat and turn the greens over in the oil with a pair of tongs. When the greens begin to simmer, reduce the heat to low and cover. Cook for 10 to 15 minutes, until the greens are tender.
• Season with salt and pepper and serve drizzled with some of the liquor and garnished with the lemon wedges and garlic cloves.

STIR-FRIED BROCCOLI

Steps:

• In a small bowl, whisk the cornstarch, sugar, broth and soy sauce until smooth; set aside. In a small skillet, stir-fry the broccoli and garlic in oil for 2 minutes. Stir broth mixture and add to broccoli mixture. Bring to a boil; cook and stir for 1-2 minutes or until broccoli is tender and sauce is thickened.

STIR-FRIED BEEF AND BROCCOLI

Steps:

• Prepare the beef:
• In a small bowl stir together the soy sauce, the sugar, and the salt, add the beef, and let it marinate for 20 minutes.
• Make the sauce while the beef is marinating:
• In a small bowl dissolve the cornstarch in the soy sauce and stir in the Sherry, the broth, the sugar, and the sesame oil.
• Heat a wok or large heavy skillet over high heat until it is hot, add 2 tablespoons of the vegetable oil, and heat it until it just begins to smoke. Stir-fry the beef in the oil in batches for 1 minute, or until it is no longer pink, and transfer it as it is cooked with a slotted spoon to a plate. Add the remaining 1 tablespoon vegetable oil to the wok, heat it until it is hot but not smoking, and in the oil stir-fry the gingerroot, the garlic, and the chili for 30 seconds, or until the mixture is fragrant. Add the broccoli and stir-fry the mixture for 1 minute. Add 1/3 cup water and steam the broccoli, covered, for 1 1/2 to 2 minutes, or until it is crisp-tender. Stir the sauce, add it to the wok with the beef and any juices that have accumulated on the plate, and cook the mixture, stirring, for 2 minutes, or until the sauce is thickened and the beef is heated through. Transfer the mixture to a heated platter and serve it with the rice.

QUICK BRAISED BROCCOLI RABE

Steps:

• Saute Garlic: Heat oil and garlic in a large straight-sided skillet over medium heat, stirring frequently, until garlic is sizzling and aromatic, but not browned, about 2 minutes.
• Braise Broccoli Rabe: Add broccoli rabe, zest, and 3/4 teaspoon salt, then use tongs to toss and coat in oil. Add stock and bring to a boil, then reduce heat to a simmer. Cover and cook until broccoli rabe is tender, 7 to 10 minutes.
• Serve: Transfer contents of pan (including liquid) to a serving bowl. Grind pepper over top and drizzle with olive oil and lemon juice. Serve immediately.

DAVID RUGGIERO'S BEET RISOTTO

Steps:

• In a small saucepan, simmer the beets in water to cover until tender (about an hour). Set them aside and reserve the cooking liquid. When the beets are cool, peel them, dice them and set them aside. Soften the saffron in the chicken stock.
• Heat three tablespoons of the butter in a heavy skillet and cook the onion until it is soft. Add the rice and stir for about 30 seconds, or until the grains become opaque. Add the white wine and when it has been absorbed, add a small amount of chicken stock, stirring constantly. Add the beet cooking liquid a little at a time. When this has been absorbed by the rice, continue adding small quantities of chicken stock and stirring, until the rice is al dente -- in other words, with a slight bite to it.
• Add the diced beets and stir them in. Add an ounce of the truffle oil and the Parmesan cheese and continue stirring. Add the remaining butter and the chives and stir in the remaining ounce of truffle oil along with sea salt and freshly ground black pepper to taste. Pass the extra cheese separately.