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

Marcia Kiesel
November 2006

Gallery

© John Kernick

Recipe Summary

active:
45 mins
total:
1 hr
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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 ricotta salata and serve.

Make Ahead

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

Advertisement
Advertisement