Garlicky Broccoli Rabe with Rye Crumbs

One of the best things about subscribing to a Misfits box, is coming up with ways to cook produce I am unaccustomed to buying in a store. Like Broccoli Rabe. Never have I ever sought it out, but I was pleasantly surprised by what a great vehicle it was for some of my favourite things: garlic, chili, rye, parmesan. Aside from being delicious, this dish looks amazing plated.

Time: 20 min; Serves: 4


  • 1 large bunch of broccoli rabe
  • 2 garlic cloves, slivered
  • olive oil
  • 40g (1/2 cup) crushed rye bread or cracker crumbs
  • 1 tsp Aleppo chili flakes
  • 1/2 lemon and its zest
  • parmesan (for dusting)
  • Maldon salt

1. Blanche the broccoli rabe in salted boiling water for 3 minutes to get rid of the bitter taste. Drain and run under cool water to stop it from cooking further.

2. Dry off the broccoli rabe with a tea towel – make sure to absorb the water collected in the little tree tops. You don’t want wet and soggy broccoli rabe.

3. Arrange the broccoli rabe on a plate and set aside.

4. Heat a pan over med-high heat. Add a glug of olive oil and toast the slivered garlic until it’s almost golden. Add in the bread crumbs to toast. Once the crumbs have absorbed the oil and the crumbs are toasted, remove from the heat.

5. Sprinkle the garlic/bread crumb mixture over the broccoli rabe. Then dust the entire dish with the Aleppo flakes, parmesan, Maldon salt, and the lemon zest.

6. At the table squeeze the lemon over the dish and serve immediately.

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