Dinner Tonight: Broccoli Rabe With Lemon Butter Recipe

• 1 pound broccoli rabe, thick stems removed
• 1 1/2 tablespoons butter
• Zest of 1/2 lemon
• 1/2 tablespoon olive oil
• 1 garlic clove, minced
• 1 1/2 tablespoons pine nuts
• 1 1/2 teaspoons lemon juice
• 2 tablespoons ricotta

1. Bring a large pot of water to a boil. Toss in the broccoli rabe. Cook for 3 minutes. Remove to a colander to drain. When cool enough to handle, squeeze out excess water and then coarsely chop.
2. Mix together the butter and lemon zest in a bowl. It helps if the butter is at room temperature, or maybe warmed very quickly until softened.
3. In a large pan, pour half of the oil in and turn the heat to medium. Add the pine nuts and cook until golden, about 4 minutes. Remove and set aside.
4. Add the rest of the oil to the pan. Over medium heat, saute the garlic for three minutes. Toss in the chopped broccoli rabe and stir until combined with the garlic. Add the butter mixture and the lemon juice, remove from the heat, and stir again.
5. Season with salt and pepper, and top with the ricotta and pine nuts.

broccoli rabe, butter, lemon, olive oil, garlic, nuts, lemon juice, ricotta

Taken from www.seriouseats.com/recipes/2008/04/broccoli_rabe_with_lemon_butter_recipe.html (may not work)