Directions

In a mortar or medium bowl, combine the butter, minced broccoli rabe leaves, scallion, and cayenne pepper or hot pepper flakes. Use a pestle or a sturdy wooden spoon to beat it until it is light and smooth. Season with the salt just before using.

COOK’S TIP: Broccoli rabe butter can be made up to 1 week in advance of using if covered and stored in a refrigerator. You can freeze it, covered, for up to 1 month. Season with the sea salt just before using.

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