Thursday, August 1, 2013


Difficulty Level: Easy!

6 tablespoons unsalted butter

3 tablespoons balsamic vinegar

1 pound broccoli rabe, trimmed

2 tablespoons coarse sea salt or kosher salt, plus more to taste

Freshly ground pepper

1. Bring a large pot of water to a boil.

2. Meanwhile, melt the butter in a small skillet over medium-high heat. Let the butter remain over the heat until the white solids sink to the bottom and turn a light brown and you no longer hear a sizzling sound, about 5 minutes. Carefully stir in the vinegar (it may splatter) and cook for 30 seconds. Remove the pan from the heat.

3. Plunge the broccoli rabe in the boiling water and add the salt. Boil, uncovered, until tender, about 2 minutes. Drain quite well and then pat the broccoli rabe completely dry.

4. Dump the broccoli rabe in a serving dish, drizzle with the balsamic butter, and toss to coat. Season, if desired, with salt and pepper to taste. Serve immediately.

Submitted by Sarah Marder

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