Broccoli and Rapini with Lemon and Shallots

Name: Broccoli and Rapini with Lemon and Shallots
Yield: 4 servings
Ingredients: 1 1/2 cup (1 stick) butter, divided; 1 1 cup chopped shallots, divided; 1 3 teaspoons grated lemon peel, divided; 1 1 1/2 pounds broccoli crowns, cut into florets; 1 1/4 cup water; 1 1 1/2 pounds rapini (broccoli rabe); 1 cut into 1/2-inch pieces

From the kitchen of Carly

Two bitter greens, twice the butter and shallots. Broccoli and rapini get the quick-cook treatment, staying crisp and bright while caramelized shallots and lemon zest do the real work. Simple, elegant, endlessly useful as a side.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup (1 stick) butter, divided
11 cup chopped shallots, divided
13 teaspoons grated lemon peel, divided
11 1/2 pounds broccoli crowns, cut into florets
11/4 cup water
11 1/2 pounds rapini (broccoli rabe)
1cut into 1/2-inch pieces

Instructions

Melt 1/4 cup butter with 1/2 cup 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 1/4 cup 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.