Broccoli Rabe with Tuscan Crumbs

By nurseliz

Ingredients

• 2 slices day-old Italian bread, cubed
• 1 tsp butter
• 1 tsp plus 1 tbsp olive oil
• 1 tbsp minced fresh parsley
• 1 tsp dried thyme
• 1 tsp grated lemon peel
• 3 1/2 lb broccoli rabe
• 6 garlic cloves, thinly sliced
• 1/2 tsp crushed red pepper flakes
• 1/3 cup shredded Romano cheese
• 1/4 cup dried currants
• 1 tsp salt

Details

Servings 12

Preparation

Step 1

Place bread in a food processor; cover and process until coarse crumbs are formed. In a large skillet, heat butter and 1 tsp oil. Add the crumbs, parsley, thyme and lemon peel; cook until toasted. Set aside.
Fill a Dutch oven two thirds full with water. Trim 1/2 inch from broccoli rabe and discard any coarse or damaged leaves. Rinse in cold water and cut into 2 inch pieces. Add to boiling water. Reduce heat; simmer 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 red pepper flakes and cook and stir 30 seconds longer. Transfer to a serving dish. Sprinkle with toasted crumbs.