Food & Cooking Recipes Salad Recipes Sauteed Broccoli Rabe 4.0 (8) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 23, 2021 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 Try serving this healthy sautéed broccoli rabe side dish with our Garlic-Roasted Chicken Breasts. Ingredients Coarse salt and ground pepper 1 ½ pounds broccoli rabe, trimmed 3 tablespoons pine nuts 1 tablespoon olive oil 1 teaspoon grated lemon zest Directions 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. 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. Print