Broccoli Rabe with Lemon Butter

Tangy ricotta salata, a rich and tart lemon butter and toasted pine nuts embellish pleasantly bitter broccoli rabe.

Slideshow: More Thanksgiving Vegetables Recipes

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  • Servings: 8

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  • 6 pounds broccoli rabe, thick stems discarded
  • 1 stick plus 1 tablespoon unsalted butter, softened
  • Finely grated zest of 2 lemons
  • Salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup pine nuts
  • 5 garlic cloves, minced
  • 1 1/2 tablespoons fresh lemon juice
  • 3/4 cup ricotta salata, crumbled

How to make this recipe

  1. In a large pot of boiling salted water, cook half the broccoli rabe until tender, 3 minutes. Using a slotted spoon, transfer to a colander to drain. Repeat with the remaining greens. Squeeze the excess water from the broccoli rabe and coarsely chop.

  2. In a bowl, blend the butter with the lemon zest; season with salt and pepper.

  3. In the large pot, heat 1 1/2 tablespoons of the olive oil. Add the pine nuts and cook over moderate heat until golden, about 4 minutes. Using a slotted spoon, transfer the pine nuts to a plate. Heat the remaining 1 1/2 tablespoons of olive oil in the pot. Add the garlic and cook over moderate heat until sizzling, about 3 minutes. Add the chopped broccoli rabe and toss well. Add the lemon-butter and lemon juice and stir well. Season with salt and pepper and transfer to a serving bowl. Top with the pine nuts and <em>ricotta salata</em> and serve.

Make Ahead

The recipe can be prepared 1 day ahead through Step 2; refrigerate the butter and broccoli rabe separately.

Contributed By Photo © John Kernick Published November 2006

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