Printer Friendly Recipe

Recipe by Stephen Pavy

Serves: 12

Serve with
Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
Joseph Phelps Vineyards Insignia
Joseph Phelps Vineyards Napa Valley Syrah

2 Tbsp.	Butter
1 Tbsp.	Dijon mustard
1 tsp.	Chopped flat leaf parsley
1 Tbsp.	Thyme leaves
1 cup	Fresh bread crumbs
	Slt to taste
3 lbs.	Boccoli rabe, thick stems discarded
2/3 cup	Etra 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

Preheat oven to 375°F. Melt butter in a medium saucepan. Whisk in mustard, parsley, and 1/3 of the thyme. Season with salt to taste. Add bread crumbs and toss to coat. Spread bread crumbs on a baking sheet and toast for 10 minutes, until crisp and golden.

Meanwhile, bring a large pot of water to boil and add salt and broccoli rabe. Boil until just tender, about 3 minutes. Drain and rinse under cold water to cool; pat dry.

Heat a very large skillet over high heat for 2 minutes. Add 1/3 cup olive oil along with garlic, shallots, chiles, and remaining thyme. Cook until shallots are softened, about 2 minutes. Add broccoli rabe; stir well to coat broccoli rabe. Drizzle remaining oil over the broccoli rabe and cook for 2 minutes, tossing often. Add salt and pepper if needed.

Mound broccoli rabe on a platter and scatter bread crumbs over the top.