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Broccoli Rabe with Polenta Croutons

Photo: Johnny Autry; Styling: Missie Neville Crawford
Yield Serves 4 (serving size: about 2/3 cup)
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

Nutrition Information

  • calories 137
  • fat 6.8 g
  • satfat 0.9 g
  • sodium 253 mg

How to Make It

  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.