Broccoli Rabe with Garlic, Chile, and Mustard Bread Crumbs

Broccoli Rabe with Garlic, Chile, and Mustard Bread Crumbs

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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.

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.