Broccoli Rabe with Lemon Butter

1. 1

   In a large pot of boiling salted water, cook half the broccoli rabe until tender, 3 minutes.

2. 2

   Using a slotted spoon, transfer to a colander to drain.

3. 3

   Repeat with the remaining greens.

4. 4

   Squeeze the excess water from the broccoli rabe and coarsely chop.

5. 5

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

6. 6

   In the large pot, heat 1 1/2 tablespoons of the olive oil.

7. 7

   Add the pine nuts and cook over moderate heat until golden, about 4 minutes.

8. 8

   Using a slotted spoon, transfer the pine nuts to a plate.

9. 9

   Heat the remaining 1 1/2 tablespoons of olive oil in the pot.

10. 10

    Add the garlic and cook over moderate heat until sizzling, about 3 minutes.

11. 11

    Add the chopped broccoli rabe and toss well.

12. 12

    Add the lemon-butter and lemon juice and stir well.

13. 13

    Season with salt and pepper and transfer to a serving bowl.

14. 14

    Top with the pine nuts and ricotta salata and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.