Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [71]
Cook Time: 10 minutes
Serves: 4
12 ounces broccolini, cut into ½- to 1-inch lengths
2 tablespoons extra-virgin olive oil
2 strips (½ by 2 inches each) orange zest, cut into paper-thin lengthwise slivers
1 garlic clove, grated
Pinch of crushed red pepper
1 teaspoon toasted sesame oil
Coarse salt and freshly ground black pepper
Combine the broccolini and ¼ cup water in a wok or large skillet and bring to a boil. Cover and cook over medium heat until the broccolini is crisp-tender, about 5 minutes. Drain the broccolini in a colander and reserve. Wipe the pan dry.
Add the olive oil and orange zest to the pan and stir-fry over medium heat until the zest is golden, 1 to 2 minutes. Reduce the heat to low and add the broccolini, garlic and crushed red pepper. Stir-fry until the flavors are blended, about 3 minutes. Stir in the sesame oil. Season with salt and pepper to taste. Transfer to a serving dish.
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Make a Meal
Serve on a bed of red, black or brown rice (see [>]) accompanied by Cabbage, Pineapple and Peanut Salad ([>]).
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BROCCOLINI WITH SUN-DRIED TOMATOES AND PINE NUTS Vegan (omit the cheese)
Broccolini is given a Mediterranean twist with the addition of sun-dried tomatoes and pine nuts that have been toasted in olive oil.
Cook Time: 10 minutes
Serves: 4
12 ounces broccolini, cut into ½- to 1-inch lengths
2 tablespoons extra-virgin olive oil
2 tablespoons pine nuts
2 tablespoons oil-packed sun-dried tomatoes, drained, blotted dry and thinly sliced
1 garlic clove, grated
Coarse salt and freshly ground black pepper
Curls of Parmigiano-Reggiano or Pecorino Romano cheese (optional)
Combine the broccolini and ¼ cup water in a wok or large skillet and bring to a boil. Cover and cook over medium heat until the broccolini is crisp-tender, about 5 minutes. Drain the broccolini in a colander and reserve. Wipe the pan dry.
Add the oil and pine nuts to the pan and toast, stirring, over medium-low heat until golden brown, 2 to 3 minutes. Remove the pine nuts from the oil with a slotted spoon or skimmer and reserve.
Add the broccolini, sun-dried tomatoes and garlic to the pan and stir-fry over low heat until the flavors are blended, 2 to 3 minutes. Sprinkle with salt and a generous grinding of black pepper. Spoon into a serving dish and top with the pine nuts and cheese curls, if using.
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Make a Meal
Serve with Easy Stovetop Polenta ([>]) sprinkled with grated Parmigiano-Reggiano and Roasted Asparagus with Warm Cherry Tomatoes and Black Olives ([>]).
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TWICE-COOKED BROCCOLI RABE WITH RED PEPPER AND GARLIC OIL Vegan
Some of us embrace the bitter taste of broccoli rabe, while others prefer the bitterness tempered. Braising broccoli rabe in water before sautéing it reduces some of the bitterness.
Cook Time: 10 minutes
Serves: 4
1 bunch (about 1 pound) broccoli rabe
2 tablespoons extra-virgin olive oil
2 garlic cloves, cut into thin slivers
Pinch of crushed red pepper Coarse salt
Trim off and discard about ½ inch from the toughest part of the broccoli rabe stems. Working from the flowered ends, cut into 2-inch lengths. Swish in a large bowl of water and drain in a colander, but do not dry.
Place the broccoli rabe in a large skillet with about 1 inch of water. Bring to a boil over medium heat. Cover and cook until the broccoli rabe is tender, 3 to 5 minutes, depending on the thickness of the stems. Drain in a colander and wipe out the pan.
Add the oil, garlic and crushed red pepper to the pan and heat, stirring, over low heat, until the garlic begins to sizzle and turn golden, about 2 minutes. Add the broccoli rabe and toss with the warm oil mixture. Sprinkle with salt to taste. Transfer to a serving dish.
Variation
Broccoli Rabe with Boiled Potatoes: Bring a saucepan half full of water to a boil and add 4 to 8 unpeeled halved or quartered small Yukon Gold potatoes. Cook until tender, 10 to 20 minutes. Drain. Spread the potatoes in a shallow serving bowl and top with the cooked broccoli rabe. Pour any oil left in the skillet over the