RECIPE: BROCCOLI RABE WITH BALSAMIC BROWN BUTTER RECIPE

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

RECIPE: Warm Broccoli Rabe and Yukon Gold Potato Salad

From Lidia's Family Table

Serves 6

Ingredients:

1 1/2 - 2 lbs broccoli rabe

1 lb Yukon Gold potatoes

1/4 teaspoon salt (or more to taste)

4 tablespoons extra virgin olive oil

pinch dried red pepper flakes (or more to taste)

Procedure:

1. Rinse and trim the broccoli rabe, peeling off the tough outer layer of the stems. Cut the peeled stems into 4- to 5-inch pieces. Peel the potatoes and cut into 1-inch cubes.

2. Place the potato cubes in a pot and cover with several inches of water. Bring the water to a boil and cook, uncovered, for about 5 minutes. Lay the greens and stems on top of the potatoes, cover, and cook for an additional 5 minutes.

3. Lift the broccoli rabe and potatoes out of the water with a spider or strainer and lay them in a colander. Sprinkle with salt and let them cool for a few minutes. Turn the vegetables out into a large mixing bowl; drizzle with olive oil and toss gently. Season with more salt and red pepper flakes to taste.

Note: This dish makes an excellent light supper, topped with a poached egg or a slice of Gorgonzola

Contributed by Lisa Bretherick