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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. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 25 min. Cook: 10 min.
  • Makes
    12 servings (2/3 cup each)

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 zest
  • 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 zest; 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.
Nutrition 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.

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