Broccoli Rabe and Burrata with Lemon
Your family called. And we hate to break it to you, but your three standard side dishes (glazed carrots, roasted sweet potatoes and steamed broccoli) are really boring. Luckily, Jeanine Donofrio, creator of the blog Love & Lemons and author of the new cookbook Love & Lemons Every Day, has a great idea for a quick and easy new side dish to add to your rotation: broccoli rabe and burrata with lemon.
“Broccoli rabe is a wonderful bitter green that becomes less bitter the longer it cooks,” she explains, “which is why I blanch it, then sauté it with olive oil, garlic and red-pepper flakes. Creamy burrata, tangy lemons and toasted pistachios give this simple dish plenty of contrasting flavors and textures.”
Jeanine, you had us at burrata.
1 bunch broccoli rabe, tips of stems trimmed off
1 to 2 tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves, sliced
¼ teaspoon red-pepper flakes
4 ounces burrata or fresh mozzarella
½ tablespoon fresh lemon juice
2 tablespoons crushed, toasted pistachios
Flaky sea salt, for serving
1. Bring a large pot of salted water to a boil. Boil the broccoli rabe for 3 minutes, then drain.
2. In a large, deep skillet over medium heat, heat enough olive oil to nicely coat the bottom of the pan, 1 to 2 tablespoons. Stir in the garlic and cook for 30 seconds, then stir in the red-pepper flakes.
3. Add the broccoli rabe and sauté, shaking the pan and gently tossing so that it cooks evenly, until tender (especially the stems), 3 to 5 minutes.
4. Remove the broccoli rabe from the pan and drain off any excess liquid. Arrange the broccoli on a plate or platter. Tear the burrata and scatter the pieces among the broccoli rabe. Sprinkle with lemon juice, pistachios and salt. Drizzle with olive oil, if desired, and serve.