Ingredients

　　Coarse salt and fresh ground pepper

　　1 1/2 pounds broccoli rabe, trimmed

　　3 tablespoons pine nuts

　　1 tablespoon olive oil

　　1 teaspoon grated lemon zest

　　In a large pot of boiling salted water, cook the broccoli rabe until bright green, 45 to 60 seconds. Drain; set aside. Toast the pine nuts in a skillet over medium heat, shaking the skillet, until evenly golden brown, 4 to 5 minutes; remove from the skillet. Heat the olive oil in the skillet. Add the broccoli rabe; cook, tossing occasionally, until heated through, 3 to 5 minutes, Toss the broccoli rabe with the pine nuts and lemon zest. Season with salt and pepper. Serve hot.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.