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Under 30 Minutes

Under 30 Minutes

Sauteed Broccoli Rabe

  • prep: 15 mins
    total time: 15 mins
  • servings: 4

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Ingredients

  • Coarse salt and ground pepper
  • 1 1/2 pounds broccoli rabe, trimmed
  • 3 tablespoons pine nuts
  • 1 tablespoon olive oil
  • 1 teaspoon grated lemon zest

Variations

On "Martha Stewart's Cooking School," Martha first cooked the thick stems of the broccoli rabe for 1 minute, then added the thinner stems and cooked them for 1 minute; the tops were added last and cooked until bright green, 30 to 45 seconds. The cooked broccoli rabe was immediately transferred to an ice-water bath until cooled, then drained.

Directions

  1. Step 1

    In a large pot of boiling salted water, cook broccoli rabe until bright green, 45 to 60 seconds. Drain; set aside.

  2. Step 2

    Toast pine nuts in a skillet over medium heat, shaking skillet, until evenly golden brown, 4 to 5 minutes; remove from skillet. Heat oil in skillet. Add broccoli rabe; cook, tossing occasionally, until heated through, 3 to 5 minutes.

  3. Step 3

    Toss broccoli rabe with pine nuts and lemon zest. Season with salt and pepper. Serve hot.

Source
Everyday Food, September 2003

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