Pungent greens are usually paired with olive oil, and that is how I often cook them. I thought it might be interesting to soften the bitterness by using cream and brighten up the flavor with a touch of lemon. I was very pleasantly surprised by the results–an unexpectedly delicious dish.
- 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
Cook the broccoli rabe in abundant salted boiling water until al dente, about 8 minutes. Drain.
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.
Add the cream and lemon juice. Toss gently and let warm over low heat. Serve surrounded with crisp buttered crostini.
Nutritional information includes 1/8 teaspoon of added salt per serving, and does include buttered crostini.