Broccoli and Rapini with Lemon and Shallots

Ingredients for Broccoli and Rapini with Lemon and Shallots

• 110g (1 stick) butter, divided

• 230g chopped shallots, divided

• 3 teaspoons grated lemon peel, divided

• 675g broccoli crowns, cut into florets

• 1/4 cup water

• 675g rapini (broccoli rabe), cut into 1/2-inch pieces

How to make Broccoli and Rapini with Lemon and Shallots

Melt 60g butter with 110g shallots and 1 1/2 teaspoons lemon peel in very large skillet over medium-high heat. Sauté 2 minutes. Mix in broccoli and 1/4 cup water. Sprinkle with salt. Cover; cook until broccoli is crisp-tender and water evaporates, about 4 minutes. Transfer broccoli to bowl; cover to keep warm.

Melt remaining 60g butter with remaining shallots and lemon peel in same skillet over high heat; sauté 2 minutes. Add rapini. Sprinkle with salt, cover, and cook until rapini wilts, about 2 minutes. Uncover and sauté until tender, about 1 minute longer. Mix into broccoli. Season with salt and pepper.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.