- 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 árbol or other dried red chiles, stemmed and thinly sliced
on the diagonal
- Freshly ground pepper
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.
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.
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.