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Ingredients
4 servings
olive oil
6 clovesgarlic
thinly sliced on a mandolin
8 ozbacon
2 tspCalabrian chilis
chopped, more to taste
1 x 14 ozcan whole tomatoes
crushed by hand
2 bunchesbroccoli rabe
tough ends trimmed and roughly chopped
¼ cupfresh parsley
chopped
½ cupfresh basil
roughly torn
kosher salt
pepper
to taste
Pecorino romano
for serving, if desired
Fried Egg
for serving
Sourdough toast
for serving
Instructions
Step 1
Add about ½ if an inch of olive oil to a medium pot. Add in garlic. Turn heat to medium and fry until lightly golden brown (they will crisp as they cool), about 5-8 minutes. Transfer to a paper towel-lined sheet tray and season with salt. Set aside.
Step 2
Pour out all but 1 Tbsp of the garlic oil. Set aside the remaining.*
Step 3
Add in bacon and render until golden and crispy (keep all the bacon fat, it makes the dish!).
Step 4
Add in chilis and cook for a few seconds in the fat. Stir in tomatoes.
Step 5
Simmer sauce over medium-low for 10 minutes.
Step 6
Add in broccoli rabe and cover to steam over medium-low until wilted and cooked down, about 3-5 minutes. Add broccoli rabe in stages if it all doesn't fit in the pan at once.
Step 7
Remove lid and cook over medium-low, stirring occasionally, until broccoli rabe is very tender and stew-y about 8-10 minutes.
Step 8
Remove from heat and stir in basil and parsley.
Step 9
Season with salt and pepper to taste (it's important not to season this dish until the end because it can get too salty if seasoned in the earlier steps).
Step 10
Serve topped with fried garlic, a drizzle of reserved garlic oil, and pecorino romano, if desired. Add a fried egg and some sourdough toast on the side and you have a lovely meal! This also makes a great holiday side dish!
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