Broccoli Rabe in Lemon Cream Recipe

Broccoli Rabe in Lemon Cream Recipe

  • 1½ pounds broccoli rabe, stems trimmed, cut into short lengths
  • Sea salt
  • 3 tablespoons unsalted butter
  • ¼ cup heavy cream
  • 1 teaspoon lemon juice
  • Buttered crostini
  1. Cook the broccoli rabe in abundant salted boiling water until al dente, about 8 minutes. Drain.
  2. Melt the butter in a large sauté 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.
  3. Add the cream and lemon juice. Toss gently and let warm over low heat. Serve surrounded with crisp buttered crostini.
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