Add the salt and pepper and cook
until rabe is crisp tender, about 3 minutes more.
Cover the pan with a lid and let the rabe and sausage simmer for about 7 - 10 minutes, stirring occasionally and
until the rabe leaves are wilted.
Not exact matches
Add the broccoli
rabe and cook over high heat, tossing,
until just starting to wilt, about 2 minutes.
Add the
rabe to the boiling water and cook
until bright green, about 2 minutes.
Add broccoli
rabe and saute
until cooked through.
We have been cooking rapini (broccoli
rabe) for years but never combined it with sausage
until I saw David Rocco do it on TV.
Separate broccoli
rabe, then sauté in garlic oil
until coated with oil and heated through, about 4 minutes.
Add to this your greens (if you are using brocolli
rabe, cook this in with the noodles) and saute
until tender, remove from heat.
Bring the liquid to a simmer, then cover and simmer gently for 5 minutes, or
until the broccoli
rabe is tender but still retains its color.
Add broccoli
rabe; season with salt and pepper and cook, stirring occasionally,
until tender, 8 — 10 minutes longer.
Add the remaining black pepper, the broccoli
rabe, and rosemary sprig and continue to cook
until the broccoli
rabe is just tender, about 5 minutes.
Stir in the broccoli
rabe and cook for 5 to 7 minutes,
until it reaches your desired tenderness.
If you have an underactive thyroid, avoid goitrogenic foods
until testing them in The Plan: broccoli, broccoli
rabe, brussels sprouts, cabbage, cauliflower, collards, horseradish, kale, mustard, rutabaga, turnips, millet, peaches, peanuts, pine nuts, radishes, raspberries, soybean and soy products including tofu, spinach, strawberries, sweet potatoes, swiss chard, watercress
Sauté the broccoli
rabe and dandelion greens in olive oil with salt and pepper flakes
until wilted