Ingredients

makes 6 servings

　　1 bunch (about 1 pound) broccoli rabe

　　Salt

　　1/4 cup extra-virgin olive oil

　　6 large cloves garlic, peeled

　　1/4 teaspoon crushed hot red pepper, or to taste

　　2 cups cubed (1-inch) day-old country-style bread

　　

Step 1

Trim and clean the broccoli rabe according to the directions on page 325.

　　

Step 2

Fill halfway with water a pot large enough to hold the broccoli rabe comfortably. Season generously with salt and bring to a boil. Stir the broccoli rabe into the water, cover the pot, and return to a boil. Uncover, and boil 3 minutes. Spoon off 1/2 cup of the cooking liquid and drain the broccoli rabe thoroughly.

　　

Step 3

Heat the olive oil in a wide, heavy skillet with a tight-fitting lid, whack the garlic cloves with the side of a knife, and toss them into the oil. Cook, shaking the pan, until golden, about 2 minutes. Lay the broccoli rabe in the skillet, season lightly with salt and 1/4 teaspoon red pepper, and stir in the bread cubes. Lower the heat to medium-low, cover with the lid, and cook 5 minutes. Uncover, and cook, flipping the whole contents of the pan almost as you would a pancake about halfway through, until the bread is slightly browned, about 5 minutes. (Work the pieces of bread down to the bottom of the pan as the broccoli rabe cooks to ensure that the bread will brown.) There should be enough moisture from the broccoli rabe to keep it moist during cooking. If it becomes too dry, add some of the reserved vegetable water, a few tablespoons at a time. Taste, and season with additional salt and red pepper if you like. The broccoli rabe and bread should be juicy but not wet.

　　From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.Buy the full book from Amazon.