Olive-Oil-Braised Broccoli Rabe

TT Test Kitchen Tip: Our broccoli rabe is braised until soft and almost falling apart. For a contrast in flavors and textures, top the broccoli rabe with our pine-nut crumble. To make the crumble, see our bonus recipe below.

Olive-Oil-Braised Broccoli Rabe
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Olive-Oil-Braised Broccoli Rabe
Servings
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servings
Ingredients
  • 1¼ cups extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 1 small Fresno chile, seeded and thinly sliced
  • 1 medium lemon, thinly sliced crosswise
  • 2 bunches broccoli rabe, cleaned and trimmed
  • Salt and freshly ground black pepper
  •  
  • :::Bonus Recipe: Pine-Nut Crumble:::
  • ½ cup all-purpose flour
  • ¼ cup old-fashioned rolled oats
  • 4 tablespoons unsalted butter
  • ¼ cup pine nuts
  • 2 teaspoons freshly grated lemon zest
  • 1 tablespoon finely chopped fresh parsley
  • ¼ teaspoon crushed red pepper
  • Salt and freshly ground black pepper
Directions
  1. In a large saucepot set over medium heat, combine the oil, garlic, chile and lemon slices and cook for 5 minutes. Add the broccoli rabe and stir to coat. Cover the pot and cook over medium-low heat for 25 minutes. Stir the broccoli rabe, recover and cook another 25 minutes. Remove the pot from the heat and season with salt and pepper. Transfer the broccoli to a serving bowl and serve immediately. Bonus Recipe: Pine-Nut Crumble Preheat the oven to 350°. In a medium bowl, combine the flour, oats, butter, pine nuts, lemon zest, parsley and red pepper. Season with salt and pepper and use your fingers to combine until chunks form. Spread the mixture on a sheet pan and bake until browned and fragrant, 15 to 20 minutes. Top the broccoli with the prepared crumble and serve.
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