May 1, 2017

6 Fun Broccoli Rabe Recipes from our friends at Andy Boy!

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With tender leaves and crisp florets, broccoli rabe is not only extremely robust, but a powerful superfood! Add it to your weekly meal routine with any of these 6 fun and easy recipes from our friends at Andy Boy!

Tropical Power Smoothie


  • 1 cup broccoli rabe leaves, stems removed and rinsed
  • 1 apple, cored
  • 1 banana, peeled
  • ¼ cup parsley, rinsed
  • ¼ cup plain yogurt
  • 2 teaspoons honey
  • 1 cup pineapple juice
  • ½ cup ice


  1. Place all ingredients in a blender and process on high until completely smooth. Pour into two glasses and serve.

Avocado Caprese Pasta with Grilled Broccoli Rabe

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Serves: 6


For the pasta:

  • 1 large bunch broccoli rabe
  • 2 Tbsp olive oil
  • salt + pepper, to taste
  • 1 lb short cut pasta
  • 1/2 cup homemade or store bought pesto
  • 8 oz buffalo mozzarella or fresh mozzarella balls
  • 1 cup heirloom cherry tomatoes, halved
  • 1/2 cup fresh basil
  • 1-2 heirloom tomatoes, quartered or sliced
  • 2 ripe avocados, sliced
  • 4 oz fresh prosciutto
  • white balsamic vinegar, for drizzling
  • olive oil, for drizzling
Homemade Pesto
  • 2 cups fresh basil
  • 1 cup fresh arugula
  • 1 clove garlic, finely chopped or grated
  • 1/3 cup roasted cashews (almonds, pistachios, walnuts or pine nuts work too)
  • 1/3 cup fresh parmesan cheese, grated
  • 1/2 cup olive oil


  1. Heat a grill, grill pan or skillet to medium high heat. Toss the broccoli rabe with olive oil, salt + pepper making sure all the broccoli rabe is evenly coated in olive oil.
  2. Place the broccoli rabe on the hot grill and cook for 2-3 minutes per side or until the broccoli rabe is lightly charred. Remove from the heat and place on a plate. Chop into 1” pieces.
  3. Bring a large pot of salted water to a boil.
  4. Make the pesto: Finely chop the basil and arugula, add it to a medium size bowl.
  5. Chop the cashews and finely mince or grate the garlic, add them to the bowl with the basil and arugula. Add the parmesan and a pinch of salt + pepper. Pour in the olive oil.
  6. Using a fork mix well and then sort of mash all the ingredients together with the fork. If desired add more olive oil until your desired consistency is reached.
  7. Boil the pasta until al dente. Drain.
  8. Add the hot pasta to a large serving bowl and toss with the pesto, mozzarella, cherry tomatoes, basil and grilled broccoli rabe until well combined.
  9. Add the larger heirloom tomatoes and gently toss once more.
  10. Arrange the avocado and prosciutto on top. Sprinkle the pasta with salt + pepper to taste.
  11. Divide the pasta among bowls or plates, serve with balsamic and olive oil.

Bacon Wrapped Parmesan Broccoli Rabe

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Serves: 6


  • 1 large bunch broccoli rabe
  • 2 Tbsp olive oil
  • salt + pepper, to taste
  • 1/2 tsp crushed red pepper flakes
  • 12 pieces thin cut bacon
  • 1/2 cup fresh grated parmesan
  • 2 Tbsp honey
  • 1/4 cup pine nuts, chopped
  • fresh herbs + cherry tomatoes, for serving (optional)
  • Basil Roasted Garlic Dip
  • 5 cloves garlic
  • 1/2 cup full-fat plain Greek yogurt
  • 1/4 cup olive oil
  • 1/2 cup fresh basil
  • juice of 1 lemon
  • pinch of crushed red pepper flakes
  • salt, to taste


  1. Preheat the oven to 400 °F. Line a baking sheet with foil and place a cooking rack over the foil.
  2. Place the broccoli rabe in a large bowl and toss with the olive oil, salt, pepper, and crushed red pepper flakes.
  3. Divide the broccoli rabe into 12 bunches (about 3 stalks per bunch). Wrap 1 piece of bacon around the stalk of each bunch. Secure the bacon wrapped broccoli rabe with a toothpick. Place the broccoli rabe onto the rack on top of the prepared baking sheet.
  4. Sprinkle the parmesan over the bunch of bacon wrapped broccoli rabe. Drizzle the honey over each piece of bacon.
  5. Place the pan in the oven and roast until the broccoli rabe is roasted + crisp and the bacon looks fully cooked, about 25 minutes. Remove from the oven and remove the toothpicks.
  6. Sprinkle with freshly grated parmesan, chopped toasted pine nuts, and cherry tomatoes if desired. Serve with the Basil Roasted Garlic Dip (recipe below).
Basil Roasted Garlic Dip
  1. Heat a skillet over medium heat and add 1 Tbsp olive oil.
  2. Add the garlic and cook until the cloves are golden with some black spots, about 9 minutes.
  3. Transfer to a food processor. Add the remaining ingredients and process until completely smooth; season with salt and pepper.

Batter-Fried Broccoli Rabe

Serves: 4 | Prep Time: 5 min | Cook Time: 20 min | Total Time: 25 min


  • Canola, grape-seed, or another vegetable oil with a high smoking point for frying
  • ½ cup unbleached, all-purpose flour
  • 12 tablespoons sparkling mineral water
  • 12 whole broccoli rabe stalks, including crowns and leaves
  • Fine sea salt


  1. Fill a deep skillet or frying pan with enough oil to reach about 1 inch up the sides. Warm over medium heat until the oil is hot enough to make a bread cube sizzle.
  2. In the meantime, put the flour into a mixing bowl large enough to accommodate a stalk. Pour in the sparkling water and mix with a whisk until the mixture is blended and smooth. It should have the consistency of beaten egg and easily coat a spoon. If the mixture is too thick, thin it with a little more of the water.
  3. Cut off any discolored tip from the base of the broccoli rabe stalk but leave their leaves and crowns intact. Wash them and pat them dry thoroughly with a paper towel. Dip each of the stalks into the batter just before you are ready to cook them, using the stem as a handle. Slip them carefully into the pan to avoid splattering. Put only as many stalks into the oil as can fit easily without crowding. Fry until they have a golden cast, about 6 minutes altogether, turning them over midway during cooking.
  4. Use a skimmer to retrieve them when they are done. Transfer to paper towels, taking care to avoid crushing them. Sprinkle them with salt immediately to ensure that it will stick and keep them crisp. Serve at once.

Beef and Broccoli Rabe Quick-Fry

Serves: 4 | Prep Time: 45 min | Cook Time: 10 min | Total Time: 55 min


  • 1 Pound flank steak, cut lengthwise into thirds and sliced across the grain
  • into matchstick strips
  • 1/2 Teaspoon salt
  • 2 Teaspoons sugar
  • Big pinch of hot red pepper flakes
  • 4 Teaspoons cornflour
  • 2 Tablespoons soy sauce
  • 1 Tablespoon dry sherry
  • 3 Tablespoons cold chicken stock
  • 1 Bunch or 1 bag broccoli rabe
  • 4 Tablespoons vegetable oil
  • 3 Large cloves garlic, smashed
  • 2 Tablespoons peeled fresh ginger, cut into matchstick strips
  • 4 Scallions, shredded
  • 2 Tablespoons soy sauce
  • 2 Tablespoons chicken stock


  1. Put the meat in a bowl and massage it with the salt, sugar, pepper flakes, and half the cornflour. Add the soy sauce and half of the sherry and let it marinate for 15 minutes at room temperature.
  2. Whisk the stock into the remaining cornflour and sherry a little at a time until it is absorbed. Note that if the stock isn’t added gradually, you’ll wind up with a cement-like mixture instantly.
  3. Blanch the broccoli rabe according to Basic Recipe for Blanching and Boiling Broccoli Rabe, 15 seconds. Drain and submerge immediately in ice water to prevent overcooking. Drain well again and pat dry or whirl in a salad spinner.
  4. Warm three quarters of the oil over medium heat and add the garlic and ginger. Sauté until lightly colored to infuse flavors, 2 minutes; remove and set aside.
  5. Raise the heat to high and add half the beef. Quick-fry until seared all over but still tender, stirring immediately and constantly to spread it out and keep the pieces separate, 1 minute.
  6. Transfer the meat to a platter and add the remaining oil, reserved garlic and ginger to the pan. Fry the remaining meat in the same way. When cooked, return the reserved beef to the pan and stir in the remaining cornflour-sherry mixture and toss with all the meat.
  7. Add the scallion and toss; then toss in the reserved broccoli rabe. Add the finishing liquid; toss to coat well. Serve at once.

Glazed Chicken Burgers with Garlicky Broccoli Rabe & Lemon Mayo

Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 55 minutes | Serves: 4


  • 4 Tbsp extra virgin olive oil, divided
  • 1 sweet onion, minced
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh cilantro
  • 1 tsp Chinese 5 spice
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dry mustard
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 egg
  • 1 lb ground chicken
  • 1 1/2 cup panko breadcrumbs
  • 1/2 cup sweet chili sauce
Garlicky Broccoli Rabe:
  • 2 Tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 4 heaping cups chopped Andy Boy Broccoli Rabe
  • salt and freshly ground black pepper, to taste
Lemon Mayonnaise:
  • 1/2 cup mayonnaise
  • 1 heaping Tbsp lemon zest
  • 1 Tbsp lemon juice
  • 4 brioche buns, halved


  1. Preheat the oven to 375°F.
  2. Make the burgers: in a medium sauté pan, heat 1 Tbsp olive oil over medium heat. Add the onion to the pan and sauté until tender, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute more.
  3. Transfer the onion and garlic to a large bowl and let cool slightly. Stir in the cilantro, 5 spice, cayenne, mustard, salt, pepper, soy sauce, rice vinegar, and egg. Mix well to combine.
  4. Add the ground chicken and mix to combine. Add the breadcrumbs and mix just until fully incorporated. Divide the meat into 4 even pieces, and form into patties.
  5. In a large sauté pan, heat the remaining 3 Tbsp olive oil over medium heat. Add the patties to the pan and cook until evenly browned, 3-4 minutes per side. Glaze each side of each patty with 1 Tbsp sweet chili sauce, and transfer the pan to the oven. Continue to cook until the patties are fully heated through, 8-10 minutes more.
  6. While the burgers cook, make the broccoli rabe: in a large sauté pan, heat the olive oil over medium heat. Add the garlic and reduce heat to low. Cook for 1 minute, then add the broccoli rabe, and continue to cook until the rabe is tender, 5-6 minutes. Season with salt and pepper. Keep warm.
  7. Make the mayonnaise: in a small bowl, stir the mayonnaise, lemon zest, and lemon juice together to combine. Spread 2 tsp on each side of each bun.
  8. Heat a large cast iron skillet over medium heat. Place the buns, mayonnaise side down, into the pan and toast until evenly golden, 3-4 minutes.
  9. To serve, scoop 1/4 of the broccoli rabe onto the bottom of each bun, and place a patty on top. Finish with the top toasted bun, and serve immediately.

For more broccoli rabe recipes, visit