Broccoli Rabe with Garlic, Chile and Mustard Bread

Name: Broccoli Rabe with Garlic, Chile and Mustard Bread Crumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 arbol or other dried red chiles, stemmed and thinly sliced on the diagonal; Freshly ground pepper

Servings: persons

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

1
Preheat the oven to 375.
2
In a medium saucepan, melt the butter.
3
Whisk in the mustard, parsley and 1 teaspoon of the thyme and remove from the heat; let cool for 3 minutes.
4
Add the bread crumbs, season with salt and toss to coat.
5
Spread the bread crumbs on a baking sheet and toast for 10 minutes, until crisp and golden.
6
Meanwhile, bring a large pot of salted water to a boil.
7
Add the broccoli rabe and boil until just tender, about 3 minutes.
8
Drain and rinse under cold water to cool.
9
Drain and pat thoroughly dry.
10
Heat a very large skillet over high heat for 2 minutes; or heat 2 large skillets.
11
Add 1/3 cup of the olive oil to the skillet along with the garlic, shallots, chiles and the remaining 2 teaspoons of thyme.
12
Cook until the shallots are softened, about 2 minutes.
13
Add the broccoli rabe and season with salt.
14
Stir well to coat the broccoli rabe with the oil.
15
Drizzle the remaining 1/3 cup of oil over the broccoli rabe and cook for 2 minutes, tossing often.
16
Season with salt and pepper.
17
Mound the broccoli rabe on a platter, scatter the mustard bread crumbs on top and serve hot or warm.

750

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 tablespoon Dijon mustard, 1 teaspoon chopped flat-leaf parsley, 1 tablespoon thyme leaves, and more.

Yes, Broccoli Rabe with Garlic, Chile and Mustard Bread Crumbs falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Broccoli Rabe with Garlic, Chile and Mustard Bread Crumbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions