Broccoli And Rapini With Lemon And Shallots
- 1/2 cup (1 stick) butter, divided
- 1 cup chopped shallots, divided
- 3 teaspoons grated lemon peel, divided
- 1 1/2 pounds broccoli crowns, cut into florets
- 1/4 cup water
- 1 1/2 pounds rapini (broccoli rabe), cut into 1/2-inch pieces
- Melt 1/4 cup butter with 1/2 cup shallots and 1 1/2 teaspoons lemon peel in very large skillet over medium-high heat. Saute 2 minutes. Mix in broccoli and 1/4 cup water. Sprinkle with salt. Cover; cook until broccoli is crisp-tender and water evaporates, about 4 minutes. Transfer broccoli to bowl; cover to keep warm.
- Melt remaining 1/4 cup butter with remaining shallots and lemon peel in same skillet over high heat; saute 2 minutes. Add rapini. Sprinkle with salt, cover, and cook until rapini wilts, about 2 minutes. Uncover and saute until tender, about 1 minute longer. Mix into broccoli. Season with salt and pepper.
butter, shallots, lemon peel, broccoli crowns, water, rapini
Taken from www.epicurious.com/recipes/food/views/broccoli-and-rapini-with-lemon-and-shallots-233159 (may not work)