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Broccoli Rabe with Tuscan Crumbs

 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.


  • 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


  • 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).
Nutritional 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.