15 Min

• 1 bunch Broccoli Rabe
• 4 oz Burrata 
• 1 to 2 Tbsp Olive Oil, plus more for drizzling
• 2 Garlic Cloves, sliced
• ¼ tsp Red-Pepper Flakes
• ½ Tbsp Lemon Juice
• ½ tsp Lemon Zest
• 2 Tbsp Crushed Toasted Pistachios
• Flaky Sea Salt, for serving

Bring large pot salted water to a boil. Boil broccoli rabe 3 minutes, then drain.

Heat olive oil in large skillet over medium heat. Stir in garlic and cook 30 seconds, then add red pepper flakes.

Add broccoli rabe and sauté 3 to 5 minutes until stems are tender.

Arrange broccoli on plate or platter. Tear burrata and scatter pieces among florets. Sprinkle with lemon juice, lemon zest, pistachios and sea salt. Drizzle with olive oil; and serve.