The popular side makes a great toast topper.
Recipe information
Yield
Makes 16 toasts
Ingredients
16 1/3¿-thick slices from a 10¿-long Italian loaf
2 tablespoons plus 1/4 cup olive oil, divided
Salt
Freshly ground black pepper
3 garlic cloves, 1 halved, 2 thinly sliced
1 pound broccoli rabe, tough ends discarded, remainder chopped
1/8 teaspoon crushed red pepper flakes
Preparation
Step 1
Put bread, brushed with 2 tablespoons oil and seasoned with salt and pepper, on a baking sheet. Broil 2 minutes per side. Rub with cut garlic.
Step 2
Cook broccoli rabe in boiling salted water until tender, 5 to 6 minutes. Drain well. Wipe pot.
Step 3
Cook garlic and pepper flakes in remaining 1/4 cup oil over medium heat, stirring, 2 minutes. Add broccoli rabe, 3 tablespoons water, and salt and cook, covered, stirring occasionally, 2 minutes.
Step 4
Spoon topping onto each toast.
Reprinted from 1,000 Italian Recipes, by Michele Scicolone, Copyright © 2004, published by Houghton Mifflin Harcourt.
Michele Scicolone is the author of The Italian Slow Cooker, Entertaining with the Sopranos, The Sopranos Family Cookbook, a New York Times bestseller, and Bistro Laurent Tourondel. Her 1000 Italian Recipes and A Fresh Taste of Italy were nominated for James Beard and International Association of Culinary Professionals Awards.
