BROCCOLI RABE WITH TUSCAN CRUMBS
With seasoned bread crumbs, cheese and currants, our recipe specialists turn basic broccoli rabe into a more special side. Serve it with a variety of entrees. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 12
Steps:
- Place bread in a food processor; cover and process until coarse crumbs are formed. In a large skillet, heat butter and 1 teaspoon oil. Add the crumbs, parsley, thyme and lemon zest; cook until toasted. Set aside., Fill a Dutch oven two-thirds full with water; bring to a boil. Trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces. Add to boiling water. Reduce heat; simmer, uncovered, for 1-2 minutes or until crisp-tender. Drain., In a large skillet over medium heat, cook garlic in remaining oil for 1 minute. Add pepper flakes; cook and stir 30 seconds longer. Add the broccoli rabe, cheese, currants and salt; heat through. Transfer to a serving dish; sprinkle with toasted crumbs.
Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 262mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
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Awais Sani
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Jennifer East
[email protected]I made this dish for a dinner party and it was a huge hit. Everyone loved it!
Zeek
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and flavorful dish.
Kerryn baptiste
[email protected]I've never had broccoli rabe before, but I'm glad I tried this recipe. It was delicious!
chinemerem donations
[email protected]This dish is a great way to use up leftover broccoli rabe.
Carol Troutman
[email protected]I'm not a fan of broccoli rabe, but I thought this recipe was pretty good. The Tuscan crumbs were a nice touch.
Lovely Usman
[email protected]I was disappointed with this recipe. The broccoli rabe was tough and the Tuscan crumbs were bland.
BlacK GameR
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Sarna Raj
[email protected]Overall, I thought this was a great recipe. The broccoli rabe was cooked perfectly and the Tuscan crumbs were a delicious addition. I'll definitely be making this again.
monkey
[email protected]I found the dish to be a bit too salty. I think I'll use less Parmesan cheese next time.
Evelyn Fabunan
[email protected]The Tuscan crumbs were the star of the show. They added so much flavor and texture to the dish. I highly recommend using them.
Terrell Timmerman
[email protected]This dish was easy to make and packed with flavor. I loved the combination of broccoli rabe and Tuscan crumbs. Will definitely be making this again!
Emma Chivasa
[email protected]I'm not usually a fan of broccoli rabe, but this recipe changed my mind. The crumbs added a delicious crunchy texture and the flavors all came together perfectly.
Bisma Anaya
[email protected]Broccoli rabe with Tuscan crumbs was a hit! The bitterness of the broccoli rabe was perfectly balanced by the salty, savory crumbs. I added a pinch of red pepper flakes for a bit of heat, and it was divine.