Broccoli Rabe with Tuscan Crumbs |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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With seasoned bread crumbs, cheese and currants, our recipe specialists turn basic broccoli rabe into a more special side. Serve it with a variety of entrees. Ingredients:
2 slices day-old italian bread, cubed |
1 teaspoon butter |
1 teaspoon plus 1 tablespoon olive oil, divided |
1 tablespoon minced fresh parsley |
1 teaspoon dried thyme |
1 teaspoon grated lemon peel |
3-1/2 pounds broccoli rabe |
6 garlic cloves, thinly sliced |
1/2 teaspoon crushed red pepper flakes |
1/3 cup shredded romano cheese |
1/4 cup dried currants |
1 teaspoon salt |
Directions:
1. Place bread in a food processor; cover and process until coarse crumbs are formed. In a large skillet, heat butter and 1 teaspoon oil. Add the crumbs, parsley, thyme and lemon peel; cook until toasted. Set aside.
2. Fill a Dutch oven two-thirds full with water; bring to a boil. Trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces. Add to boiling water. Reduce heat; simmer, uncovered, for 1-2 minutes or until crisp-tender. Drain.
3. In a large skillet over medium heat, cook garlic in remaining oil for 1 minute. Add pepper flakes; cook and stir 30 seconds longer. Add the broccoli rabe, cheese, currants and salt; heat through. Transfer to a serving dish; sprinkle with toasted crumbs. Yield: 12 servings (2/3 cup each).
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