Broccoli Rabe with Garlic, Chile, and Mustard Bread Crumbs

Serves 12

allison hales

ingredients

2 Tbsp butter
1 Tbsp Dijon mustard
1 tsp chopped flat leaf parsley
1 Tbsp. thyme leaves
1 cup fresh bread crumbs
salt to taste
3 lbs 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

1
Preheat oven to 375. 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.
2
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.
3
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.
4
Mound broccoli rabe on a platter and scatter bread crumbs over the top.

Source: Food and Wine