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