Olive Oil-Braised Broccoli Rabe Recipe

Name: Olive Oil-Braised Broccoli Rabe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the broccoli rabe:; 1 1/4 cups extra-virgin olive oil; 3 cloves garlic, thinly sliced; 1 small hot red chile, seeded and thinly sliced; 1 medium lemon, thinly sliced into rings; 2 bunches broccoli rabe, cleaned and hard, woody parts of stems removed; Salt; Freshly ground black pepper; Ricotta and baguette, for serving; For the pine nut crumble:; 1/2 cup all-purpose flour; 1/4 cup old-fashioned rolled oats; 4 tablespoons unsalted butter, cool; 1/4 cup pine nuts; 2 teaspoons freshly grated lemon zest; 1 tablespoon finely chopped fresh parsley; 1/4 teaspoon crushed red pepper; Salt; Freshly ground pepper

Servings: persons

For the broccoli rabe:
1 1/4 cups extra-virgin olive oil
3 cloves garlic, thinly sliced
1 small hot red chile, seeded and thinly sliced
1 medium lemon, thinly sliced into rings
2 bunches broccoli rabe, cleaned and hard, woody parts of stems removed
Salt
Freshly ground black pepper
Ricotta and baguette, for serving
For the pine nut crumble:
1/2 cup all-purpose flour
1/4 cup old-fashioned rolled oats
4 tablespoons unsalted butter, cool
1/4 cup pine nuts
2 teaspoons freshly grated lemon zest
1 tablespoon finely chopped fresh parsley
1/4 teaspoon crushed red pepper
Salt
Freshly ground pepper

1
In a large saucepan over medium heat, combine the oil, garlic, chile, and lemon and cook for 5 minutes, until the oil is shimmering and everything is just beginning to get hot and sizzle.
2
Add the broccoli rabe and stir to coat.
3
Cover the pot and cook over medium-low heat for 25 minutes. Stir the broccoli rabe, recover the pot, and cook for another 25 minutes.
4
Remove the pot from the heat and season with salt and pepper. Serve the rabe topped with the pine nut crumble (see below) and topped with dollops of ricotta cheese. Or, spread ricotta on baguette, then top it with broccoli rabe and crumble.
5
Preheat the oven to 350u00b0 F. In a medium bowl, combine the flour, oats, butter, pine nuts, lemon zest, parsley, and crushed red pepper. Season with salt and pepper, then use your fingers to combine until large chunks form.
6
Spread the mixture onto the sheet pan and bake until browned and fragrant, 15 to 20 minutes, mixing halfway through to prevent burning. Set aside until ready to use. Store leftovers in an airtight container in the refrigerator for up to 1 week.

969

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: For the broccoli rabe:, 1 1/4 cups extra-virgin olive oil, 3 cloves garlic, thinly sliced, 1 small hot red chile, seeded and thinly sliced, and more.

Yes, Olive Oil-Braised Broccoli Rabe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Olive Oil-Braised Broccoli Rabe

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