Creamy Mozzarella-Infused Broccoli Rabe

1. Blanch Broccoli Rabe

Start by bringing a large pot of water to a boil, adding 2 tablespoons of kosher salt to season the water. This bit of salt will ensure your broccoli rabe is well-flavored. Once the water is boiling rapidly, add the trimmed broccoli rabe. Let it blanch for 5 minutes. This brief cooking time will help the broccoli rabe retain its vibrant green color and develop a crisp-tender texture.

2. Cool and Chop Broccoli Rabe

After 5 minutes, drain the broccoli rabe in a colander and rinse it under cold water. This stops the cooking process, ensuring your broccoli rabe doesn't become mushy. Once cooled, chop the broccoli rabe coarsely. This makes it easier to eat and ensures it will be well-coated with the sauce later.

3. Prepare Mozzarella Sauce

Now, place the fresh mozzarella in a small bowl and mash it with a whisk. If your mozzarella came with some brine, reserve 2 tablespoons of it. Otherwise, use warm water. Slowly add the brine or water to the mashed mozzarella, whisking continuously until the mixture is smooth and creamy. The brine adds not only moisture but also a bit of salty flavor, enhancing the sauce.

4. Emulsify Sauce

Next, gradually whisk in the extra virgin olive oil. Pour it in a slow, steady stream while whisking, allowing the mixture to emulsify. You'll know it's ready when it forms a thick, glossy sauce.

5. Combine and Serve

Finally, transfer the chopped broccoli rabe to a serving bowl and drizzle the creamy mozzarella mixture over it. Toss everything together until the broccoli rabe is evenly coated with the sauce. Serve immediately and enjoy the delightful combination of vibrant greens and creamy mozzarella.