Broccoli Rabe with Polenta Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Crisp Polenta Croutons add flair to this simple Broccoli Rabe side dish. Ingredients:
1 pound broccoli rabe (rapini) |
1 tablespoon extra-virgin olive oil |
1/8 teaspoon crushed red pepper |
3 garlic cloves, thinly sliced |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
refrigerated polenta |
1 tablespoon extra-virgin olive oil |
Directions:
1. Bring 8 cups of water to a boil in a large saucepan. Cut broccoli rabe into 2-inch pieces. Cook broccoli rabe in boiling water 2 minutes; drain.
2. Heat a large nonstick skillet over medium heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add crushed red pepper and garlic to pan; cook 30 seconds, stirring occasionally. Add broccoli rabe to pan; cook 2 minutes. Stir in salt and black pepper.
3. Cut four 1-inch slices of refrigerated polenta; cut slices into 1-inch cubes. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add polenta; cook 8 minutes, turning to brown on all sides. Top broccoli rabe with croutons.
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