BROCCOLI RABE WITH TUSCAN CRUMBS

Broccoli Rabe with Tuscan Crumbs image

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

Time 35m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 12

Ingredients

2 slices day-old Italian bread, cubed
1 teaspoon butter
1 teaspoon plus 1 tablespoon olive oil, divided
1 tablespoon minced fresh parsley
1 teaspoon dried thyme
1 teaspoon grated lemon zest
3-1/2 pounds broccoli rabe
6 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/3 cup shredded Romano cheese
1/4 cup dried currants
1 teaspoon salt

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