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  1. Chipotle Broccoli Rabe Burrito Bowls

    Directions

    Broccoli Rabe Burrito Bowls with Brown Rice

    1. Fill a medium pot with enough water to cover broccoli rabe stalks and bring to a boil. Add 2 Tbsp kosher salt to water after it comes to a rolling boil and immediately add chopped broccoli rabe stems. Cook for a minute before adding leaves and crowns. Cook for 2 more minutes then drain and thoroughly dry.

    2. In a heavy skillet, heat olive oil on medium-low heat until shiny. Add garlic slices and sauté, stirring often, for 3 minutes or until soft and fragrant. Add the chopped chipotle, cumin, and oregano, and stir to combine. Add the broccoli rabe to the pan and stir well to evenly coat with the chipotle-garlic. Cook for 2-3 minutes, adding salt and pepper to taste, then transfer to a bowl.

    Broccoli Rabe Burrito Bowls with Brown Rice

    3. In a separate bowl, toss cooked brown rice with half of the lime juice and 1/4 cup of finely chopped cilantro.

    4. Combine the remaining lime juice and cilantro with the corn, tomatoes, avocado, jalapeño (use as much or as little as you like), and salt and pepper, to taste to make a quick avocado-corn-pico de gallo. Gently toss to combine.

    5. To assemble bowls, divide rice into 2 bowls. Arrange broccoli rabe, avocado-corn-pico de gallo, black beans, radish slices, and shredded cheese on top.

    6. Serve immediately.

    Broccoli Rabe Burrito Bowl

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  2. Cannellini Bean and Broccoli Rabe Toast

    Directions

    1. Preheat to 400F.

    2. Trim the ends of your broccoli rabe, drizzle with the avocado oil, season with salt & pepper, toss to coat. Roast for 15 minutes. Set a few florets and leaves aside for the garnish.

    3. Add your cannellini beans, garlic, thyme, roasted rabe, tahini, and the juice of half a lemon to a blender or food processor. Add water 1 tbsp at a time if the mixture is too thick to process. Season with salt & pepper as necessary.

    4. Toast your bread. Top with the bean & rabe spread, and garnish with the florets and leaves.

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  3. Broccoli Rabe and Artichoke Baked Ziti

    Directions

    1. Bring a large pot of water to boil. Enough water to cover three artichokes.

    2. Trim the tips of the artichoke leaves (they have sharp spikes). Cutaway the base of the artichoke and any smaller leaves close to the base. Using a serrated knife, slice around 3/4 inch to an inch off the tip of the artichoke. Place the artichokes base side down in the boiling water. Place a small lid over the artichokes to keep them submerged in the water. Boil for 30 minutes, until the outer leaves are easily pulled off. Remove the artichokes from the water and let cool. (Do not discard the artichoke water.)

    3. Once the artichokes are cool, remove the outer leaves until you have gotten to the artichoke heart. Cut the artichoke heart into 6 – 8 small pieces. Set the artichoke pieces to the side.

    4. Place the broccoli rabe in the artichoke water and boil for 3 – 5 minutes until the broccoli rabe is tender and bright green. Strain and set to the side. Once cool, chop into bite-size pieces.

    5. Preheat the oven to 375ºF.

    6. In a large frying pan, heat the oil on medium heat. Add the onions and fry until soft and translucent. Add the garlic and fry until aromatic.

    7. Add the ground beef or plant-based crumbles and fry until light brown.

    8. Add the diced tomatoes, tomato sauce, and basil. Simmer for 10 minutes. Season with salt.

    9. Bring a large pot of water to boil. Add the dry ziti noodles and cook until al dente. You don’t want the noodles too soft because they will further cook down in the tomato sauce. Drain the noodles and add them to a 9 x 13 lasagna pan.

    10. Add the tomato meat sauce to the noodles + 1 cup of water and combine. If your pasta sauce seems on the more liquid side, omit the cup of water. Add the Parmesan cheese and combine.

    11. Top the ziti with cubed mozzarella cheese and a drizzle of olive oil.

    12. Place the lasagna pan into the oven and bake for 20 minutes. Turn the oven to broil and cook for 1 – 2 minutes until the cheese is golden and bubbling.

    13.

    13. Remove from the oven and serve warm.

    14. The baked ziti can be kept in the fridge in a container with a tight-fitting lid for 5 days.

     

     

  4. Broccoli Rabe and Pumpkin Aglio e Olio Gnocchi

    Directions

    1. Preheat to 350F.

    2. Cut the pumpkin in half lengthwise. Scoop out the seeds with a spoon. Place cut side down on a baking sheet. Bake 30 minutes.

    3. In the meantime, heat 2 tbsp olive oil in a saute pan or shallow pot large enough to hold the cooked pasta and veggies over medium heat. Add the broccoli rabe, season with salt, and cook the broccoli rabe for 6-8 minutes until bright and tender. Remove and set aside.

    4. Add the gnocchi to the boiling water and cook according to the directions on the package. Save 1 ½ cups of pasta water before draining.

    5. Heat ⅓ cup of olive oil over medium heat in a large pot big enough to hold the cooked pasta and veggies. Add the garlic and cook until fragrant. Do not let the garlic burn or brown, but golden is OK. Add the red pepper flakes and turn the heat down to low.6. Carefully add the 1 ½ cups of reserved pasta water to the olive oil. Season with 1 tsp of salt and simmer for 5 minutes, until the liquid is reduced by ⅓.

    7. In the meantime, the pumpkin should be ready. Remove from the oven, peel, and cube.

    8. Add the strained gnocchi to the olive oil sauce. Turn off the heat. Add the parmesan, parsley, and broccoli rabe. Mix well.

    9. Add the roasted pumpkin. Gently toss to mix. Serve immediately.

  5. Berry Chia Smoothie with Broccoli Rabe

    Directions:

    1. Mix all ingredients in a blender. Serve immediately.

    2. ENJOY!

    Recipe notes: Broccoli rabe leaves

     

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  6. Broccoli Rabe Chicken Pasta with Bacon Fennel Cream Sauce

    Directions

    1. Boil the pasta according to package directions. Drain the pasta and set it aside. Rinse the pot.

    2. Bring water to boil again in the same pot that you used for the pasta. Add the broccoli rabe and boil it for about five minutes or until the stems are crisp-tender Drain and set the broccoli rabe aside.

    3. Cook the bacon in a large 10-inch pan until it starts to render its fat but before it turns crispy. Add the fennel and garlic and stir to coat them in the bacon fat. Cover the pan and cook the fennel for about ten minutes, stirring occasionally, until the fennel is tender. Add two tablespoons of the chopped and stir to combine. Leave enough bacon fat to coat the bottom of the pan and transfer the bacon and fennel to a blender or food processor. While the blender is running add up to a ½ cup of water to thin the puree. You want it very smooth. Set the puree aside.

    4. In the same skillet, melt one tablespoon of butter over medium heat. Place the chicken breasts in the pan and cook them on one side for five to six minutes. Turn the chicken over and cook it on the other side for another 4 to 5 minutes or until the internal temperature is 165°F. Transfer the chicken to a clean plate.

    5. In the same skillet, sauté the boiled broccoli rabe for five minutes. You want to cook off the excess moisture that the broccoli absorbed when it was boiled. Transfer the broccoli rabe to a clean plate.

    6. In the same skillet, melt three tablespoons of butter over medium heat. Sprinkle the flour over the top of the butter and stir to combine. Cook the flour and butter for a minute or so. Using a whisk, slowly add the milk and cream and whisk continuously to create a smooth sauce. Adjust the heat so that the sauce does not boil, but instead gently simmers. Cook the sauce for a few minutes or until it is thick enough to coat the back of spoon. While the sauce cooks, cut the chicken breasts and broccoli rabe into bite-sized pieces.

    7. Add the fennel puree to the sauce and stir to combine. Add the salt and pepper and stir to combine. Add the cooked pasta to the sauce and stir to coat it in the sauce. Add the chicken and broccoli rabe and stir to combine. Garnish with two tablespoons of chopped fennel fronds and serve.

    Get the scoop on Broccoli Rabe: recipes, health benefits, & nutrition information. Learn more

     

  7. Italian Style Pasta Salad with Broccoli Rabe, Grapes and Olives

    Directions

    1. 1. Cook the pasta according to the package directions. Once it’s al dente, drain, rinse with cold water and toss with 2 tablespoons of the olive oil. Place in the fridge to chill.
    2. 2. Place a large skillet or stock pot over high heat and bring 4 cups of water to a boil.

    1. 3. Chop the broccoli rabe into 2 inch long pieces and submerge them into the boiling water for 30 seconds.
    2. 4. Drain the broccoli rabe and rinse with cold water. Set aside.

    1. 5. When the pasta is cold, mix together the pasta, broccoli rabe, cubed chicken breast, cherry tomato halves, halved red grapes, olives, Parmesan cheese and white wine vinegar.

    1. 6. Add the salt gradually, stirring and tasting after each addition until you reach the desired seasoning level. Serve cold.

    Get the scoop on Broccoli Rabe: recipes, health benefits, & nutrition information. Learn more

  8. Gluten Free Rotini with Sausage and Broccoli Rabe in a White Wine Sauce

    Directions

    1. Cook the pasta according to the package directions. Once it’s al dente, drain, rinse with cold water and toss with 1 tablespoon of the olive oil.

    2. Place a large skillet or stock pot over high heat and bring 4 cups of water to a boil

    3. Chop the broccoli rabe into 2 inch long pieces and submerge them into the boiling water for 30 seconds.

    4. Drain the broccoli rabe and rinse with cold water. Set aside.

    5. Pour out any remaining water from the skillet. Heat the remaining olive oil in the skillet over medium heat, and add the sliced sausage.

    6. Saute the sausage for about 8 minutes, or until it is browned. Add the garlic cloves, snap peas, salt and pepper and saute for 3 minutes before adding the broccoli rabe back to the pan. Cook everything for 2 minutes.

    7. Pour in the wine and cook for 5 minutes. Toss in the parmesan cheese and pasta and serve immediately.

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  9. Spicy Turkey Sausage with Broccoli Rabe

    Directions

    1. Preheat your oven to 325°F and line a baking sheet with parchment paper.

    2. Cook the broccoli rabe. Remove the stems. Place about 4 cups of water in a saucepan and bring to a boil. Add broccoli rabe to the boiling water and cook for exactly 1 minute. When ready, transfer the broccoli rabe into a bowl of ice water for another minute. Remove the broccoli rabe from the ice water and place in a large bowl.

    3. In the same bowl as your broccoli rabe, add sausages, garlic, chili powder and salt and combine until incorporated.

    4. Form small patties (about 8) and place on the lined baking sheet. Bake in the oven for 30 minutes.

    Citrus Fennel Salad contains arugula, sliced fennel, 1 large sliced navel orange, and cherry tomatoes. Dressing was a mixture of balsamic vinegar and olive oil.

  10. Garlic Roasted Broccoli Rabe with Turkey Bacon, Fennel, and Blood Orange

    1. Preheat your oven to 425F.

    2. Cook your bacon per the package. Set aside to cool.

    3. Add your broccoli rabe to a sheet pan. Drizzle with the avocado oil, season with salt and pepper, and cook 10 minutes until tender and the leaves just begin to brown.

    4. Zest one of your oranges. Cut the zested orange in half. Juice half of your orange into a large bowl. Thinly slice the other half & remove the rind. Thinly slice your other orange and remove the rind. Place your sliced orange wedges in the medium bowl with the juiced orange.

    5. Remove the fennel fronds from the fennel bulb, and chop up the fronds. Thinly slice ½ of the fennel bulb on a mandolin. Add both the fronds and the thinly sliced fennel to your bowl with the orange segments.

    6. Add your cooked broccoli rabe to the fennel & orange mixture. Toss well to coat.

    7. Transfer to your serving dish. Crumble the bacon over the broccoli rabe.

    8. Optional: garnish with edible flowers.

     

  11. Rainbow Broccoli Rabe Power Salad

    Directions

    1. Pre-heat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and set aside.

    2. Place the shallot on a piece of aluminum foil; drizzle with ¼ tsp olive oil. Enclose the shallot tightly in the foil and set aside. 

    3. Place the edamame in a strainer or fine mesh sieve. Run lukewarm water over the top of the edamame for a few seconds to lightly thaw; pat dry with a kitchen towel or paper towel.

    4. In a small bowl, gently mix the edamame with the sesame oil, maple syrup and low-sodium tamari. Turn the edamame out in an even layer onto the parchment-lined baking sheet. Add the foil wrapped shallot to the baking sheet.

    5. Roast the shallot and edamame together in the oven for 25 minutes; move the edamame around every 5-10 minutes for even browning. After 25 minutes, remove the baking sheet from the oven and set it on a wire cooling rack. Allow the edamame and shallot to cool to room temperature. Once the shallot is cool, remove it from the aluminum foil.

    6. While the edamame and shallot are cooling, prepare the toasted quinoa.

    7. Warm a cast-iron or non-stick skillet over medium-low heat. Add 2 tsp of olive oil to the skillet then add the cooked quinoa. Stir the quinoa frequently and occasionally shake the skillet to move the quinoa around as it begins to brown. Once toasted (about 5 minutes), remove the quinoa from the skillet. Place the quinoa in a small bowl and set-aside. (The quinoa will start to sizzle and become fragrant as it toasts.)

    8. Make the dressing. In a food processor, blend the Dijon mustard, maple syrup, roasted shallot, blood orange juice, blood orange zest and salt. Whirl away until mostly smooth (it’s okay if the shallot isn’t completely blended). Then add in the olive oil, blending a bit at a time until the mixture has fully emulsified.

    9. Assemble the salad. In a large bowl toss together the broccoli rabe leaves, kale, cabbage, beets and carrots. Top the salad with sugar snap peas, roasted edamame, avocado, toasted quinoa and broccoli rabe florets. 

    10. Plate the salad and drizzle the blood orange vinaigrette over the top as desired. (As an alternative, you may also wish to toss the salad with the dressing prior to topping with sugar snap peas, avocado, edamame, etc.) Enjoy!

  12. Broccoli Rabe Ravioli with Broccoli Rabe Pesto

    Directions

    1. Remove the leaves from the broccoli rabe and set them aside.

    2. Heat 2 Tbsp avocado oil in a sauté pan over medium heat. Add half of your broccoli rabe leaves. Season with a pinch of salt. Cook until wilted. Add to a food processor and process until smooth.

    3. Attach the flat beater to your stand mixer. Mix your flour, 3 eggs, and cooked broccoli rabe leave puree in the mixing bowl on low speed. Once combined, remove the flat beater and attach the dough hook. Knead for 3-4 minutes on “stir” or speed 1 until the dough indents when you poke it. Cover the bowl and let the gluten strands relax for 30 minutes.

    4. In the meantime, add the other half of your broccoli rabe leaves, basil, pine nuts, and garlic to a food processor. With the motor running, slowly add your olive oil. Stir in the Parmesan. Season with salt and pepper to taste. Set aside.

    5. Finely dice your broccoli rabe stems and florets. Heat 3 Tbsp avocado oil in a sauté pan over medium heat. Add your shallot, broccoli rabe stems, and florets. Season with salt and pepper. Cook until tender, 4-5 minutes.

    6. Mix your cooked broccoli rabe stems and florets with the ricotta cheese in a bowl. Season with salt and pepper to taste. Set aside.

    7. When your pasta has rested for 30 minutes, take it out of the bowl and knead it on a floured surface, adding more flour if it’s sticking. Cut the dough into 4 pieces. Roll out each piece to the thinnest setting you feel comfortable with, and set on a floured surface so it doesn’t stick.

    8. Bring a pot of water to boil. Beat your remaining egg with 1 Tbsp of water.

    9. In the meantime, spoon 1 Tbsp of the broccoli rabe and ricotta mixture at a time onto two of the 4 sheets, leaving 1-2 inches between each ball of filling. Lightly brush the edges of the pasta sheet and between each dollop of filling with the egg wash.

    10. Lay your other two sheets of pasta over the tops and gently press down to cover the filling, making sure to press between each dollop of filling.

    11. Cut your ravioli squares with a ravioli stamp, pastry wheel, or knife. Make sure the edges are pressed and sealed.

    12. Add your ravioli to the water. Cook 4-5 minutes. Remove with a slotted spoon, and toss to coat in the pesto.

    13. To serve, shave Parmesan over the pasta with a vegetable peeler. Enjoy!

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  13. Madras Curry Lamb Burger Gyro with Broccoli Rabe and Cactus Pear Yogurt

    Directions

    1. Preheat to 400F.

    2. In a large bowl, mix your lamb, shallot, garlic, and ½ cup of the curry. Set aside at room temperature for 30 minutes.

    3. Cut your cactus pears in half lengthwise. Scoop out the inside into a blender or food processor. Pulse until juices are released. Strain the contents into a bowl to remove the seeds. Mix in the yogurt and 3 Tbsp chopped cilantro leaves. Set aside.

    4. Add your broccoli rabe to a baking sheet. Lightly drizzle with avocado oil, and season with salt and pepper. Cook for 10 minutes. Set aside.

    5. Split your lamb mixture into 4 parts. Form your patties in an oval such that they are the length of your pita breads.

    6. Heat your cast iron over medium heat. Cook your patties 4 minutes on the first side, and an additional 2 minutes on the second side.

    7. To assemble your burgers, gently heat your pita breads over an open flame, in a toaster, or in the cooling oven.

    8. Spread a layer of the cactus pear yogurt on your pita, top with a piece of lettuce, slices of tomato, 2 stems of broccoli rabe, a burger patty, a few tablespoons of the Madras curry, cucumbers, radish slices, and cilantro. Wrap in parchment paper for less-messy eating!

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  14. Broccoli Rabe Bucatini with Broccoli Rabe Pesto

    Directions

    1. Remove the leaves from the broccoli rabe and set them aside. Cut off the florets and place them in a bowl. Shave your stems with a vegetable peeler to create ribbons. Add the broccoli rabe stem ribbons to your bowl with the florets.

    2. Bring a pot of water to boil for your pasta.

    3. In the meantime, add your broccoli rabe leaves, basil, pine nuts, and garlic to a food processor. With the motor running, slowly add your olive oil. Stir in the parmesan. Season with salt and pepper to taste. Set aside.

    4. Add your pasta to the water. Cook per the package.

    5. In the meantime, heat 2-3 tbsp avocado oil in a saute pan over medium heat. Add your broccoli rabe florets, season with salt and pepper, toss to coat, cover, and cook 3-4 minutes. Remove the lid, add the ribbons, toss to coat, and turn off the heat.

    6. When your pasta is ready, drain, add to your serving bowl, mix in your cooked broccoli rabe, add your pesto, toss to coat, and shave parmesan over the pasta with a vegetable peeler. Enjoy!

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