Under 30 Minutes
Sauteed Broccoli Rabe
- 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
In a large pot of boiling salted water, cook broccoli rabe until bright green, 45 to 60 seconds. Drain; set aside.
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.
Toss broccoli rabe with pine nuts and lemon zest. Season with salt and pepper. Serve hot.