Gail Simmons

Go green with these recipes from Gail Simmons.

on Nov 21, 2006

Directions:  In a large pot of boiling salted water, cook half the broccoli rabe until tender, 3 minutes. Using a slotted spoon, transfer to a colander to drain. Repeat with the remaining greens. Squeeze the excess water from the broccoli rabe and coarsely chop. In a bowl, blend the butter with the lemon zest; season with salt and Pepper. In the large pot, heat 1 1/2 tablespoons of the olive oil. Add the pine nuts and cook over moderate heat until golden, about 4 minutes. Using a Slotted spoon, transfer the pine nuts to a plate. Heat the remaining 1 1/2 tablespoons of olive oil in the pot. Add the garlic and cook over moderate Heat until sizzling, about 3 minutes. Add the chopped broccoli rabe and toss well. Add the lemon-butter and lemon juice and stir well. Season with salt and pepper and transfer to a serving bowl. Top with the pine nuts and ricotta salata and serve. Note: Make it Ahead! (The recipe can be prepared 1 day ahead through Step 2; refrigerate the butter and broccoli rabe separately.)