Broccoli Rabe with Tuscan Crumbs Recipe

Broccoli Rabe with Tuscan Crumbs Recipe
Broccoli Rabe with Tuscan Crumbs Recipe photo by Taste of Home
Publisher Photo

Broccoli Rabe with Tuscan Crumbs Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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).
Originally published as Broccoli Rabe with Tuscan Crumbs in Taste of Home Christmas Annual Annual 2010, p53

Nutritional Facts

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

Popular Videos

  • 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
  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).
Originally published as Broccoli Rabe with Tuscan Crumbs in Taste of Home Christmas Annual Annual 2010, p53

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBroccoli Rabe with Tuscan Crumbs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review