Broccoli Rabe With Savory Pine Nuts And Meyer Lemon

Name: Broccoli Rabe With Savory Pine Nuts And Meyer Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Savory Pine Nuts; 1/2 cup pine nuts; 1 teaspoon Worcestershire sauce, or more, to taste; 1/4 to 1/2 teaspoon freshly ground dried rosemary; 1 large pinch of salt; Ground pepper, to taste; The Rabe Side; Broccoli Rabe, as much as you want to serve; A few short glugs of good olive oil, to taste; 1 medium anchovy; 1/4 cup of Savory Pine Nuts per half pound of broccoli rabe, or more or less to taste; Freshly squeezed lemon juice, or white wine vinegar) for sprinkling on at the end; The best finishing salt you have; Ground pepper to taste

Servings: persons

Savory Pine Nuts
1/2 cup pine nuts
1 teaspoon Worcestershire sauce, or more, to taste
1/4 to 1/2 teaspoon freshly ground dried rosemary
1 large pinch of salt
Ground pepper, to taste
The Rabe Side
Broccoli Rabe, as much as you want to serve
A few short glugs of good olive oil, to taste
1 medium anchovy
1/4 cup of Savory Pine Nuts per half pound of broccoli rabe, or more or less to taste
Freshly squeezed lemon juice, or white wine vinegar) for sprinkling on at the end
The best finishing salt you have
Ground pepper to taste

1
In a dry skillet over medium heat, gently toast the pine nuts until light brown and fragrant.
2
Remove to a small bowl, sprinkle on the rosemary and salt, and toss well.
3
Drizzle the Worcestershire sauce slowly and carefully over the pine nuts. Toss well to coat.
4
Add more salt and pepper to taste.
5
Blanch the broccoli rabe for about two minutes in heavily salted boiling water. (Use a lot more salt than you think is enough, to keep the rabe a really bright green.) Immediately drain and plunge in cold water; run more cold water over it to keep that cold water bath cold. Drain the rabe again and set aside. (You can do this up to a few hours before your party, provided that you really stop the cooking immediately with ice water, and you refrigerate right away.)
6
A minute or two before you're ready to serve, put the drained rabe in a large skillet over medium heat. Stir gently to release any water clinging to the rabe. You want that to create just a bit of steam in which to warm the rabe.
7
Push the rabe aside in the pan and put the anchovy with a bit of olive oil in the bald spot. Cook it for 20 or 30 seconds, touching it gently with your spoon once it looks like it's melting a bit. Add a bit more olive oil and stir it well to combine with the anchovy. Sprinkle on the Savory Pine Nuts. Toss well to coat the rabe in the anchovy and olive oil dressing, and to mix in the pine nuts.
8
Immediately before serving (and I mean immediately), sprinkle the lemon juice or wine vinegar over the rabe and pine nuts. If you do this in advance, it will turn the rabe a yellowish brown color, so wait until you are actually going to serve this to add the lemon juice. I suggest waiting until the rabe is in the serving dish and people are coming to the table!
9
Toss gently, test for salt, and correct if necessary. Grind some fresh pepper on, if you like it.
10
Enjoy!! ;o)

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Savory Pine Nuts, 1/2 cup pine nuts, 1 teaspoon Worcestershire sauce, or more, to taste, 1/4 to 1/2 teaspoon freshly ground dried rosemary, and more.

Yes, Broccoli Rabe With Savory Pine Nuts And Meyer Lemon falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!