by amanda
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my 118 recipes »
1 1/2 pound broccoli rabe, stems trimmed, cut into short lengths Ask a question about this ingredient
Sea salt Ask a question about this ingredient
3 tablespoons unsalted butter Ask a question about this ingredient
1/4 cup heavy cream Ask a question about this ingredient
1 teaspoon lemon juice, plus more to taste Ask a question about this ingredient
Cook the broccoli rabe in abundant salted boiling water until al dente, 5 to 8 minutes. Drain.
Ask a question about this stepMelt the butter in a large saute pan. Add the rabe and stir well to coat. Add salt to taste and let the flavors meld over low heat for about 5 minutes.
Ask a question about this stepAdd the cream and lemon juice. Toss gently and let warm over low heat. Serve surrounded with crisp buttered crostini.
Ask a question about this stepI made this tonight along with some salmon and 2 words: absolutely fabulous!!! It was just wonderful and this is now my go-to recipe for rabe. I have done the olive oil, garlic and red pepper accompaniment for a few years now and this beat it by 100 miles! Thanks for a GREAT!!
I lost the last word in my above post...."recipe".
Glad you liked it -- it's my go-to, too!
have only just got around to making this --highly recommend trying it. the lemon (butter!) and cream are subtly luxurious vs. the typical olive oil, garlic and red pepper method. Ciabatta crostini was lovely to mop our plates.
Thanks for adding your photo! I'm making it again tonight.
I have a question about the recipe "Broccoli Rabe in Lemon Cream" from amanda.
Brette is the Editorial Assistant of Food52.
Made this tonight, lovely!