Broccoli And Rapini With Lemon And Shallots

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Broccoli And Rapini With Lemon And Shallots

 

1/2 cup butter, divided

1 cup chopped shallots, divided

2 garlic cloves minced

3 teaspoons grated lemon peel, divided

1 1/2 pounds broccoli crowns, cut into florets

1/4 cup water

1 1/2 pounds rapini (broccoli rabe), cut 1/2 " pieces

 

Melt 1/4 cup butter with 1/2 cup shallots and garlic 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.

Yields 12 servings.