Broccoli Rabe in Lemon Cream

By • January 22, 2010 • 9 Comments



Author Notes: I love bitter greens but always assumed you should let their flavor stand alone as the outlier in a dish. A few years ago, however, I came across Broccoli Rabe in Lemon Cream in "My Italian Garden" by Viana La Place (the author most well known for "Unplugged Kitchen"). The cream softened the bitterness of the rabe, which wasn't a surprise, but a small squeeze of lemon juice transformed the dish -- brightening the mineral flavors in the greens and challenging their bitterness with acidity. Broccoli rabe and I started anew from that day forward.Amanda Hesser

Serves 4

  • 1 1/2 pound broccoli rabe, stems trimmed, cut into short lengths
  • Sea salt
  • 3 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 1 teaspoon lemon juice, plus more to taste
  • Buttered crostini
  1. Cook the broccoli rabe in abundant salted boiling water until al dente, 5 to 8 minutes. Drain.
  2. Melt 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.
  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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Comments (9) Questions (1)

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4 months ago MaureenOnTheCape

This should be a genius recipe for the brilliant and simple problem-solving of rabe's bitterness with just cream and lemon. Thank you Amanda!

Tad_and_amanda_in_the_kitchen

4 months ago Amanda Hesser

Amanda is a co-founder of Food52.

So glad you like it Maureen!

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almost 2 years ago EmilyC

What a lovely recipe. Made this for my parents a few nights ago -- everyone loved it. They'd never had broccoli rabe before (not something you can find in rural IL!) and my mom liked it so much that she's considering growing it in her garden next year.

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about 3 years ago ramrak

Made this tonight, lovely!

Me

over 4 years ago TheWimpyVegetarian

I 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!!

Me

over 4 years ago TheWimpyVegetarian

I lost the last word in my above post...."recipe".

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad you liked it -- it's my go-to, too!

Montana

over 4 years ago oldgreenfarm

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.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for adding your photo! I'm making it again tonight.