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Broccoli Rabe with Currants and Lemon Vinaigrette

Sweet currants and a bright lemon vinaigrette nicely balance the pleasantly bitter taste of broccoli rabe. Double the recipe if you’re serving a crowd.

Ingredients:

  • Kosher salt, to taste
  • 1 1/2 lb. broccoli rabe, trimmed
  • 1/4 cup dried currants
  • 2 tsp. lemon zest
  • 1 1/2 Tbs. fresh lemon juice
  • 6 Tbs. olive oil
  • Freshly ground pepper, to taste

Directions:

Bring a pot of salted water to a boil over high heat. Add the broccoli rabe and cook for 2 to 3 minutes. Drain and immediately transfer to a bowl of salted ice water to stop the cooking. When the broccoli rabe is cool, drain and set aside.

Meanwhile, in a small saucepan over high heat, bring 1 cup water to a boil. Put the currants in a small bowl and pour the boiling water over them. Let stand for 10 minutes, then drain the currants and set aside.

In another small bowl, whisk together the lemon zest, lemon juice and 4 Tbs. of the olive oil. Lightly season with salt and pepper. Set the vinaigrette aside.

In a large sauté pan over medium-high heat, warm 1 Tbs. of the olive oil. Add half of the broccoli rabe, season with salt and pepper and cook, stirring occasionally, until just tender, 3 to 5 minutes. Transfer to a large bowl. Repeat with the remaining olive oil and broccoli rabe. Add the currants to the bowl, drizzle with the vinaigrette, to taste, and toss to combine. Serve immediately. Serves 6 to 8.

Williams-Sonoma Kitchen.