Olive Oil-Braised Broccoli Rabe

Here, broccoli rabe gets the olive oil treatment. Nearly an hour of soaking in hot oil

results in soft and shiny leaves that practically disintegrate i —Sarah Jampel

Serves 4 to 6

For the broccoli rabe:

• 1 1/4cups extra-virgin olive oil
• 3cloves garlic, thinly sliced
• 1small hot red chile, seeded and thinly sliced
• 1medium lemon, thinly sliced into rings
• 2bunches broccoli rabe, cleaned and hard, woody parts of stems removed
• Salt
• Freshly ground black pepper
• Ricotta and baguette, for serving

1. In a large saucepan over medium heat, combine the oil, garlic, chile, and lemon and cook for 5 minutes, until the oil is shimmering and everything is just beginning to get hot and sizzle.
2. Add the broccoli rabe and stir to coat.
3. Cover the pot and cook over medium-low heat for 25 minutes. Stir the broccoli rabe, recover the pot, and cook for another 25 minutes.
4. Remove the pot from the heat and season with salt and pepper. Serve the rabe topped with the pine nut crumble (see below) and topped with dollops of ricotta cheese. Or, spread ricotta on baguette, then top it with broccoli rabe and crumble.

For the pine nut crumble:

• 1/2cup all-purpose flour
• 1/4cup old-fashioned rolled oats
• 4tablespoons unsalted butter, cool
• 1/4cup pine nuts
• 2teaspoons freshly grated lemon zest
• 1tablespoon finely chopped fresh parsley
• 1/4teaspoon crushed red pepper
• Salt
• Freshly ground pepper

1. Preheat the oven to 350° F. In a medium bowl, combine the flour, oats, butter, pine nuts, lemon zest, parsley, and crushed red pepper. Season with salt and pepper, then use your fingers to combine until large chunks form.
2. Spread the mixture onto the sheet pan and bake until browned and fragrant, 15 to 20 minutes, mixing halfway through to prevent burning. Set aside until ready to use. Store leftovers in an airtight container in the refrigerator for up to 1 week.

http://food52.com/recipes/34925-olive-oil-braised-broccoli-rabe