Broccoli Rabe with Polenta Croutons

Broccoli Rabe with Polenta Croutons Recipe
Photo: Johnny Autry; Styling: Missie Neville Crawford
Crisp Polenta Croutons add flair to this simple Broccoli Rabe side dish. 

Yield:

Serves 4 (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 137
Fat 6.8 g
Satfat 0.9 g
Sodium 253 mg

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

Preparation

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.

Laraine Perri,

Cooking Light

December 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note