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Broccoli Rabe with Garlic, Chile and Mustard Bread Crumbs

At Lucques, Suzanne Goin's snack of choice is broccoli or broccoli rabe. She reserves the crunchy, mustard-spiked bread crumb topping for special occasions.

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  • Total Time:
  • Servings: 12

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  • 2 tablespoons unsalted butter
  • 1 tablespoon Dijon mustard
  • 1 teaspoon chopped flat-leaf parsley
  • 1 tablespoon thyme leaves
  • 1 cup fresh bread crumbs
  • Kosher salt
  • 3 pounds broccoli rabe, thick stems discarded
  • 2/3 cup extra-virgin olive oil
  • 6 garlic cloves, thinly sliced
  • 4 shallots, thinly sliced
  • 2 dried chiles de √°rbol or other dried red chiles, stemmed and thinly sliced on the diagonal
  • Freshly ground pepper


  1. Preheat the oven to 375°. In a medium saucepan, melt the butter. Whisk in the mustard, parsley and 1 teaspoon of the thyme and remove from the heat; let cool for 3 minutes. Add the bread crumbs, season with salt and toss to coat. Spread the bread crumbs on a baking sheet and toast for 10 minutes, until crisp and golden.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the broccoli rabe and boil until just tender, about 3 minutes. Drain and rinse under cold water to cool. Drain and pat thoroughly dry.
  3. Heat a very large skillet over high heat for 2 minutes; or heat 2 large skillets. Add 1/3 cup of the olive oil to the skillet along with the garlic, shallots, chiles and the remaining 2 teaspoons of thyme. Cook until the shallots are softened, about 2 minutes. Add the broccoli rabe and season with salt. Stir well to coat the broccoli rabe with the oil. Drizzle the remaining 1/3 cup of oil over the broccoli rabe and cook for 2 minutes, tossing often. Season with salt and pepper. Mound the broccoli rabe on a platter, scatter the mustard bread crumbs on top and serve hot or warm.
Contributed By Published December 2005

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