Food & Cooking Recipes Salad Recipes Sauteed Broccoli Rabe 4.0 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 23, 2021 Print Rate It 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. Rate it Print