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.
We defy you to tell us one thing that isn’t made better with a drizzle of brown butter. Can’t think of anything, can you? Exactly. Same thing happened to us. Especially when we experienced this broccoli rabe with balsamic brown butter. Originally published September 13, 2012.–Renee Schettler Rossi
Broccoli Rabe with Balsamic Brown Butter
- Quick Glance
- 10 M
- 15 M
- Serves 4
- 6 tablespoons unsalted butter (3 oz)
- 3 tablespoons balsamic vinegar
- 1 pound broccoli rabe, trimmed
- 2 tablespoons coarse sea salt or kosher salt, plus more to taste
- Freshly ground pepper
- 1. Bring a large pot of water to a boil.
- 2. 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.
- 3. 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.
- 4. 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.