Broccoli Rabe with Lemon Butter

• 6 pounds broccoli rabe, thick stems discarded
• 1 stick plus 1 tablespoon unsalted butter, softened
• Finely grated zest of 2 lemons
• Salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 1/2 cup pine nuts
• 5 garlic cloves, minced
• 1 1/2 tablespoons fresh lemon juice
• 3/4 cup ricotta salata, crumbled

1. In a large pot of boiling salted water, cook half the broccoli rabe until tender, 3 minutes.
2. Using a slotted spoon, transfer to a colander to drain.
3. Repeat with the remaining greens.
4. Squeeze the excess water from the broccoli rabe and coarsely chop.
5. In a bowl, blend the butter with the lemon zest; season with salt and pepper.
6. In the large pot, heat 1 1/2 tablespoons of the olive oil.
7. Add the pine nuts and cook over moderate heat until golden, about 4 minutes.
8. Using a slotted spoon, transfer the pine nuts to a plate.
9. Heat the remaining 1 1/2 tablespoons of olive oil in the pot.
10. Add the garlic and cook over moderate heat until sizzling, about 3 minutes.
11. Add the chopped broccoli rabe and toss well.
12. Add the lemon-butter and lemon juice and stir well.
13. Season with salt and pepper and transfer to a serving bowl.
14. Top with the pine nuts and ricotta salata and serve.

broccoli rabe, unsalted butter, lemons, salt, extravirgin olive oil, pine nuts, garlic, lemon juice, ricotta salata

Taken from www.foodandwine.com/recipes/broccoli-rabe-lemon-butter (may not work)