This broccoli rabe with balsamic brown butter is a quick and easy side dish made with tender broccoli rabe that is drizzled with a buttery balsamic sauce. Perfect for your weeknight repertoire.
Broccoli Rabe with Balsamic Brown Butter
- Quick Glance
- 10 M
- 15 M
- Serves 4
Bring a large pot of water to a boil.
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.
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.
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.
- Try A Different Vinegar Or Citrus
The richness of the butter in this little number is cut with balsamic vinegar, although you could instead opt for various types of vinegars, such as sherry or herb vinegar or even lemon or other citrus juice.
- Butter Up Any Vegetable You Want
Try the sauce over other vegetables, such as Brussels sprouts, broccoli, cauliflower, or kale.
Recipe Testers' Reviews
If you’re hankering for a lovely, green, delicious side dish, this is it. It just cannot get simpler than this. All you do is melt some butter and wait until it is brown, add balsamic vinegar, swirl, and toss with broccoli rabe that has been cooked two minutes. The reward for a few minutes’ “effort” is browned butter deliciousness that gets caught up in all the crooks and crannies. Both balsamic and browned butter turn my crank, as does broccoli rabe, so this was a winner.
Broccoli rabe (or rapini as we call it) is a family favorite, and I’m always looking for new ways to prepare it. This recipe is hardly a recipe, it’s so simple, but the brown butter and balsamic are a delicious counterpoint to the broccoli rabe’s bitterness.
As the recipe says, be sure to drain the blanched vegetables well, otherwise your balsamic butter will be quite watery. I finished the dish with a healthy pinch of kosher salt and black pepper.