Back to Broccoli Rabe with Tuscan Crumbs

Print Options

 
 
 Print
Broccoli Rabe with Tuscan Crumbs Recipe

Broccoli Rabe with Tuscan Crumbs Recipe

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.
TOTAL TIME: Prep: 25 min. Cook: 10 min. YIELD:12 servings

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).

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.