Lemon Broccoli Rabe Recipes

BROCCOLI RABE WITH LEMON AND GARLIC

Steps:

• Bring 1-inch of water to a boil in a deep skillet. Add rabe, season with salt, and cover pan. Reduce heat to simmer and cook 10 minutes. Drain rabe.
• Return pan to heat and saute garlic and red pepper flakes in oil over moderate heat for 1 to 2 minutes. Add rabe, coat in garlic oil. Cook rabe in garlic oil for 2 minutes and remove from heat.
• Squeeze the juice of lemon over the pan and sprinkle in zest. Toss rabe to distribute lemon flavor and transfer broccoli rabe to serving dish.

BAKED ALFREDO PASTA WITH BROCCOLI RABE AND LEMON

Steps:

• Heat the oven to 500 degrees. Bring a large pot of generously salted water to a boil. Place the butter in a 9-by-13-inch/3-quart pan or baking dish and transfer it to the oven to melt while the oven heats; remove it from the oven once it's melted.
• In a small bowl, stir together the panko, 1/4 cup Parmesan and the lemon zest. Add 1 tablespoon of the melted butter from the baking pan, stir until the panko is moistened with butter, then season with salt and pepper.
• When the water's boiling, add the pasta and cook until al dente, about 2 minutes less than the package instructions suggest. During the last minute of cooking, add the broccoli rabe. Reserve 1/2 cup pasta water, then drain the pasta and broccoli rabe.
• Whisk the cream, garlic and pasta water into the melted butter in the baking dish until smooth. Add the remaining Parmesan in large handfuls, vigorously whisking until smooth and combined. Add the pasta, broccoli rabe and half the mozzarella. Taste, and season well with salt and pepper. Stir until very combined.
• Top with the remaining mozzarella, then sprinkle evenly with the panko mixture. Bake until the mozzarella has melted and the panko is golden brown, 10 to 15 minutes.

SAUTEED BROCCOLI RABE WITH LEMON

Steps:

• Trim large stems from broccoli rabe and discard. Wash and leave slightly wet. In a large saucepan with a lid, cook garlic in oil over medium-low heat until golden brown.
• Add broccoli rabe to pot, turn heat to medium high, sprinkle with salt, and cover. Remove lid to stir every minute or so until rabe is completely wilted, about 5 minutes. Season with pepper and fresh lemon juice if desired.

WHITE BEANS WITH BROCCOLI RABE AND LEMON

Steps:

• Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes. Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.
• Add beans and 1/2 cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes. Mix in parsley and 2 tablespoons Parmesan.
• Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.

BROCCOLI RABE AND OLIVES WITH LEMON

Steps:

• Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, about 3 minutes. Drain.
• Meanwhile, broil both lemon halves until lightly charred, about 5 minutes. Remove and cool. Heat the oil and butter in a large skillet over medium heat.
• Add the garlic and cook about 2 minutes. Squeeze 1 lemon half into the skillet. Add the broccoli rabe, olives, salt, and pepper and heat through, about 2 minutes.
• Serve, using the other lemon half, cut into wedges, for garnish.

LINGUINE WITH BROCCOLI RABE AND LEMON

Steps:

• Trim and discard any yellow or coarse leaves and the tough stem ends from the broccoli rabe and chop the broccoli rabe coarse. Wash the broccoli rabe and drain it. In a large heavy skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons of the fat and in the fat remaining in the skillet cook the onion and the garlic over moderately low heat, stirring, until the onion is softened. Remove the skillet from the heat and stir in the parsley, the lemon juice, the zest, the red pepper flakes, and salt to taste.
• In a kettle of salted boiling water cook the linguine for 7 to 9 minutes, or until it is al dente, adding the broccoli rabe 1 minute before the pasta is done. Drain the linguine mixture well and transfer it to the skillet. Toss the linguine mixture until it is combined well and sprinkle it with the bacon.