Broccoli Rabe With Lemon Butter Recipes

Steps:

• Trim 1 bunch broccoli rabe and cut into 2-inch pieces. Cook in boiling salted water until tender, 2 to 3 minutes; drain. Saute 2 sliced garlic cloves in olive oil in a large skillet until golden. Add the broccoli rabe, 1 teaspoon grated lemon zest, 1¿2 teaspoon kosher salt and a few grinds of pepper; toss. Top with shredded asiago.

Steps:

• In a large sauce pot, bring 1 gallon of salted water to a boil. Add the broccoli rabe and blanch for 2 minutes. Drain.
• Meanwhile, heat a large skillet over medium-high heat. Add oil, garlic and red pepper flakes. Allow garlic to brown.
• Add broccoli rabe to skillet with toasted garlic. Toss to combine. Toss in Parmesan and lemon zest. Season with salt and pepper. Cook over medium-high heat for 2 to 3 minutes.

Steps:

• Bring 1-inch of water to a boil in a deep skillet. Add rabe, season with salt, and cover pan. Reduce heat to simmer and cook 10 minutes. Drain rabe.
• Return pan to heat and saute garlic and red pepper flakes in oil over moderate heat for 1 to 2 minutes. Add rabe, coat in garlic oil. Cook rabe in garlic oil for 2 minutes and remove from heat.
• Squeeze the juice of lemon over the pan and sprinkle in zest. Toss rabe to distribute lemon flavor and transfer broccoli rabe to serving dish.

Steps:

• Steam broccoli until crisp-tender. (When using frozen broccoli, just put the broccoli in a bowl with about 2 T. water. Cover and microwave for about 5 minutes.) Drain and set aside.
• Combine melted butter with the rest of the ingredients.
• Toss with broccoli and serve hot.

Steps:

• In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.

Steps:

• Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.

Steps:

• Heat the oven to 500 degrees. Bring a large pot of generously salted water to a boil. Place the butter in a 9-by-13-inch/3-quart pan or baking dish and transfer it to the oven to melt while the oven heats; remove it from the oven once it's melted.
• In a small bowl, stir together the panko, 1/4 cup Parmesan and the lemon zest. Add 1 tablespoon of the melted butter from the baking pan, stir until the panko is moistened with butter, then season with salt and pepper.
• When the water's boiling, add the pasta and cook until al dente, about 2 minutes less than the package instructions suggest. During the last minute of cooking, add the broccoli rabe. Reserve 1/2 cup pasta water, then drain the pasta and broccoli rabe.
• Whisk the cream, garlic and pasta water into the melted butter in the baking dish until smooth. Add the remaining Parmesan in large handfuls, vigorously whisking until smooth and combined. Add the pasta, broccoli rabe and half the mozzarella. Taste, and season well with salt and pepper. Stir until very combined.
• Top with the remaining mozzarella, then sprinkle evenly with the panko mixture. Bake until the mozzarella has melted and the panko is golden brown, 10 to 15 minutes.

Steps:

• In a large pot of boiling salted water, cook half the broccoli rabe until tender, 3 minutes. Using a slotted spoon, transfer to a colander to drain. Repeat with the remaining greens. Squeeze the excess water from the broccoli rabe and coarsely chop. In a bowl, blend the butter with the lemon zest; season with salt and pepper. In the large pot, heat 1 1/2 tablespoons of the olive oil. Add the pine nuts and cook over moderate heat until golden, about 4 minutes. Using a slotted spoon, transfer the pine nuts to a plate. Heat the remaining 1 1/2 tablespoons of olive oil in the pot. Add the garlic and cook over moderate heat until sizzling, about 3 minutes. Add the chopped broccoli rabe and toss well. Add the lemon-butter and lemon juice and stir well. Season with salt and pepper and transfer to a serving bowl. Top with the pine nuts and ricotta salata and serve. MAKE AHEAD The recipe can be prepared 1 day ahead through Step 2; refrigerate the butter and broccoli rabe separately.