The popular side makes a great toast topper.

　　

Ingredients

Makes 16 toasts

　　16 1/3¿-thick slices from a 10¿-long Italian loaf

　　2 tablespoons plus 1/4 cup olive oil, divided

　　Salt

　　Freshly ground black pepper

　　3 garlic cloves, 1 halved, 2 thinly sliced

　　1 pound broccoli rabe, tough ends discarded, remainder chopped

　　1/8 teaspoon crushed red pepper flakes

　　

Step 1

Put bread, brushed with 2 tablespoons oil and seasoned with salt and pepper, on a baking sheet. Broil 2 minutes per side. Rub with cut garlic.

　　

Step 2

Cook broccoli rabe in boiling salted water until tender, 5 to 6 minutes. Drain well. Wipe pot.

　　

Step 3

Cook garlic and pepper flakes in remaining 1/4 cup oil over medium heat, stirring, 2 minutes. Add broccoli rabe, 3 tablespoons water, and salt and cook, covered, stirring occasionally, 2 minutes.

　　

Step 4

Spoon topping onto each toast.

　　Reprinted from 1,000 Italian Recipes, by Michele Scicolone, Copyright © 2004, published by Houghton Mifflin Harcourt.Michele Scicolone is the author of The Italian Slow Cooker, Entertaining with the Sopranos, The Sopranos Family Cookbook, a New York Times bestseller, and Bistro Laurent Tourondel. Her 1000 Italian Recipes and A Fresh Taste of Italy were nominated for James Beard and International Association of Culinary Professionals Awards.