Print Options

Back to Broccoli Rabe with Tuscan Crumbs >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Broccoli Rabe with Tuscan Crumbs

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.

12 ServingsPrep: 25 min. Cook: 10 min.

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

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.
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.
In a large skillet over medium heat, cook garlic in remaining oil for

2 of 2

Broccoli Rabe with Tuscan Crumbs (continued)

Directions (continued)

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).

Nutrition Facts: 2/3 cup equals 62 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 262 mg sodium, 7 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 1/2 vegetable, 1/2 fat.