Broccoli Rabe and Garlic Bruschetta

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Patio Pizzeria- Artisan Pizza and Flatbreads on the GrillHearty Winter Greens, Such As Broccoli Rabe, Kale, Swiss Chard, and spinach, are interchangeable in this recipe. A quick sauté until the greens are wilted keeps the colors a brilliant dark green. The leaves and stems are tender and fragrantly laced with the thinly sliced garlic. Pile the greens, still dripping with olive oil, atop the toasted bread for an appetizer or delicious side with pasta or pizza.

  • Yield: 8 BRUSCHETTA


For the sautéed broccoli rabe
  • 8 ounces broccoli rabe, chopped
  • 1 large garlic clove, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • Pinch of red pepper flakes (less than 1⁄8 teaspoon)
  • -0.88 teaspoon kosher or sea salt
For the bruschetta
  • 8 (½-inch-thick) slices Italian country bread
  • 2 tablespoons extra-virgin olive oil
How to Make It
  1. For the sautéed broccoli rabe, in a large skillet on the stovetop, heat 2 tablespoons of water and add the broccoli rabe and garlic. Cook until soft, 6 to 8 minutes. Drizzle with the olive oil and season with the red pepper flakes and salt. Adjust the seasonings to your taste, if needed.
  2. For the bruschetta, prepare a medium-hot fire in your grill. Brush the bread with the olive oil and grill for 1 to 2 minutes per side, or until it has good grill marks.
  3. Spoon a heaping tablespoon of the wilted broccoli rabe on each bruschetta and serve warm.

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