Reviews Add Rating & Review 8 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 0
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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 15 mins Servings: 4 sautéed broccoli rabe
Ingredients Ingredient Checklist Coarse salt and ground pepper 1 1/2 pounds broccoli rabe, trimmed 3 tablespoons pine nuts 1 tablespoon olive oil 1 teaspoon grated lemon zest
Variations On “Martha Stewart’s Cooking School,” Martha first cooked the thick stems of the broccoli rabe for 1 minute, then added the thinner stems and cooked them for 1 minute; the tops were added last and cooked until bright green, 30 to 45 seconds. The cooked broccoli rabe was immediately transferred to an ice-water bath until cooled, then drained.
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 15 mins Servings: 4 sautéed broccoli rabe
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 15 mins Servings: 4
Recipe Summary
prep: 15 mins total: 15 mins
Servings: 4
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Servings: 4
4
sautéed broccoli rabe
sautéed broccoli rabe
Ingredients
Ingredients
- Coarse salt and ground pepper 1 1/2 pounds broccoli rabe, trimmed 3 tablespoons pine nuts 1 tablespoon olive oil 1 teaspoon grated lemon zest
Directions
In a large pot of boiling salted water, cook broccoli rabe until bright green, 45 to 60 seconds. Drain; set aside.
Toast pine nuts in a skillet over medium heat, shaking skillet, until evenly golden brown, 4 to 5 minutes; remove from skillet. Heat oil in skillet. Add broccoli rabe; cook, tossing occasionally, until heated through, 3 to 5 minutes.
Toss broccoli rabe with pine nuts and lemon zest. Season with salt and pepper. Serve hot.
Variations On “Martha Stewart’s Cooking School,” Martha first cooked the thick stems of the broccoli rabe for 1 minute, then added the thinner stems and cooked them for 1 minute; the tops were added last and cooked until bright green, 30 to 45 seconds. The cooked broccoli rabe was immediately transferred to an ice-water bath until cooled, then drained.
Variations
On “Martha Stewart’s Cooking School,” Martha first cooked the thick stems of the broccoli rabe for 1 minute, then added the thinner stems and cooked them for 1 minute; the tops were added last and cooked until bright green, 30 to 45 seconds. The cooked broccoli rabe was immediately transferred to an ice-water bath until cooled, then drained.
Reviews
Add Rating & Review 8 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 8 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 0
Add Rating & Review
8 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 0
8 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 0
8 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 0
5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 0
All Reviews for Sauteed Broccoli Rabe
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sauteed Broccoli Rabe
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
