RECIPE

Broccoli Rabe with Garlic, Chile and Mustard Bread Crumbs

  • ACTIVE:
  • TOTAL TIME: 50 MIN
  • SERVINGS: 12

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.

  • ACTIVE:
  • TOTAL TIME: 50 MIN
  • SERVINGS: 12
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 2 tablespoons unsalted butter
    2. 1 tablespoon Dijon mustard
    3. 1 teaspoon chopped flat-leaf parsley
    4. 1 tablespoon thyme leaves
    5. 1 cup fresh bread crumbs
    6. Kosher salt
    7. 3 pounds broccoli rabe, thick stems discarded
    8. 2/3 cup extra-virgin olive oil
    9. 6 garlic cloves, thinly sliced
    10. 4 shallots, thinly sliced
    11. 2 dried chiles de árbol or other dried red chiles, stemmed and thinly sliced on the diagonal
    12. Freshly ground pepper

Directions

  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.