Make Ahead

Broccoli Rabe with Savory Pine Nuts and Meyer Lemon

March 31, 2010
1 Ratings
  • Serves As many as you like, depending on how much you make, and much people eat
Author Notes

Here's a great way to add a bit of interest to broccoli rabe for an uncomplicated side dish. If you like Worcestershire sauce, you will love these pine nuts (which, not surprisingly, are great on salads or when combined with roasted nuts for a slightly different pre-party nibble). If you don't have a Meyer lemon, any fresh lemon juice will do . . . . as will champagne or white wine vinegar. Squeeze the lemon juice on right before serving, to keep the rabe a brilliant green. Enjoy!! ;o) —AntoniaJames

What You'll Need
  • Savory Pine Nuts
  • 1/2 cup pine nuts
  • 1 teaspoon Worcestershire sauce, or more, to taste
  • 1/4 to 1/2 teaspoon freshly ground dried rosemary
  • 1 large pinch of salt
  • Ground pepper, to taste
  • The Rabe Side
  • Broccoli Rabe, as much as you want to serve
  • A few short glugs of good olive oil, to taste
  • 1 medium anchovy
  • 1/4 cup of Savory Pine Nuts per half pound of broccoli rabe, or more or less to taste
  • Freshly squeezed lemon juice, or white wine vinegar) for sprinkling on at the end
  • The best finishing salt you have
  • Ground pepper to taste
  1. Savory Pine Nuts
  2. In a dry skillet over medium heat, gently toast the pine nuts until light brown and fragrant.
  3. Remove to a small bowl, sprinkle on the rosemary and salt, and toss well.
  4. Drizzle the Worcestershire sauce slowly and carefully over the pine nuts. Toss well to coat.
  5. Add more salt and pepper to taste.
  1. The Rabe Side
  2. Blanch the broccoli rabe for about two minutes in heavily salted boiling water. (Use a lot more salt than you think is enough, to keep the rabe a really bright green.) Immediately drain and plunge in cold water; run more cold water over it to keep that cold water bath cold. Drain the rabe again and set aside. (You can do this up to a few hours before your party, provided that you really stop the cooking immediately with ice water, and you refrigerate right away.)
  3. A minute or two before you're ready to serve, put the drained rabe in a large skillet over medium heat. Stir gently to release any water clinging to the rabe. You want that to create just a bit of steam in which to warm the rabe.
  4. Push the rabe aside in the pan and put the anchovy with a bit of olive oil in the bald spot. Cook it for 20 or 30 seconds, touching it gently with your spoon once it looks like it's melting a bit. Add a bit more olive oil and stir it well to combine with the anchovy. Sprinkle on the Savory Pine Nuts. Toss well to coat the rabe in the anchovy and olive oil dressing, and to mix in the pine nuts.
  5. Immediately before serving (and I mean immediately), sprinkle the lemon juice or wine vinegar over the rabe and pine nuts. If you do this in advance, it will turn the rabe a yellowish brown color, so wait until you are actually going to serve this to add the lemon juice. I suggest waiting until the rabe is in the serving dish and people are coming to the table!
  6. Toss gently, test for salt, and correct if necessary. Grind some fresh pepper on, if you like it.
  7. Enjoy!! ;o)

See what other Food52ers are saying.

  • cyndilurks
  • Burf
  • zoemetro uk
    zoemetro uk
  • Jilly Inspired
    Jilly Inspired
  • boulangere

Recipe by: AntoniaJames

See problem, solve problem. Ask questions; question answers. Disrupt, with kindness, courtesy and respect. ;o)

17 Reviews

cyndilurks April 21, 2020
This is a fabulous way to serve broccoli rabe! All the flavors played well together & the broccoli rabe stayed bright green, so it was beautiful as well.
Burf May 8, 2015
I just found this recipe, and wish i would have sooner! Fantastic!
zoemetro U. October 18, 2014
Sorry AntoniaJames --I was reading sdbrango's comment and typed her name. I am a huge fan of both of you.
zoemetro U. October 18, 2014
MMM...I love this. We did it with grilled steak last night. Thank you sdebrango.
Jilly I. June 13, 2013
Love the idea of toasted pine nuts with lemon!
boulangere September 1, 2011
But I'll have to use pepitas - that pesky nut thing. Will I be okay?
AntoniaJames September 1, 2011
Yes, pepitas will be great! Not sure about the roasting time with the Worcestershire, but just keep an eye on them and you should be fine. Love pepitas!! ;o)
boulangere September 1, 2011
Oh yeah!
iuzzini November 14, 2010
You had me at broccoli rabe! I always think its bitterness helps to cut the richness of a heavy meal. Thanks for a wonderful new recipe-- I think I will make this when I have family visit next week!
AntoniaJames September 1, 2011
iuzzini, I missed this somehow when you posted your kind comment.Thank you so much. And yes, the slight bitterness does balance a rich meal, especially when doused with Meyer lemon! ;o)
mrslarkin March 31, 2010
I wish I could eat this right now!
AntoniaJames April 1, 2010
Thanks! I made more of the pine nuts last night (while preparing dinner) to use on chard, which I wilted/steamed briefly, instead of the rabe. I realized that what makes the pine nuts taste so good are the sweet and spicy solids left when you cook off the liquid in the Worcestershire sauce. I hope you try this recipe and let us know what you think! ;o)
TheWimpyVegetarian March 31, 2010
Love this! And I missed your earlier posting of the savory pinenuts, so thanks for posting again! I can think of a number of things I can pair them with.
AntoniaJames March 31, 2010
Thanks! Glad this appeals to you. Somehow, I knew it would. ;o) Please do report on other uses!!
drbabs March 31, 2010
AntoniaJames March 31, 2010
Thank you . . . . my sentiments exactly. These pine nuts are my new favorite pantry (refrigerated, though) staple.
drbabs September 1, 2011
mmmmmmm again.