Broiled Broccoli Rabe with Chunky Almond Oil

We burn through quite a few vegetables at my house. Sometimes, quite literally. Most of the time, I drizzle them with olive oil and finish them with sea salt. Even the freshest of the peak produce can get old prepared this way, so I was eager to spice things up a bit with a flavored oil. This broccoli rabe dish is enhanced by Barton Seaver’s chunky almond oil, which gives it a welcome complexity and richness.

  • 1 bunch broccoli rabe, washed, dried and stems trimmed
  • 1 tablespoon olive oil
  • Kosher salt
  • Black pepper
  • 2 teaspoons chunky almond oil
  • Heat the broiler and set the rack about 6 inches from the heat source.
  • Spread the broccoli rabe along the length of the pan, then drizzle with the olive oil. Sprinkle lightly with salt and pepper, then use a spatula to toss until well-coated.
  • Place the broccoli rabe under the broiler for 2 minutes. Turn it with the spatula, then continue cooking it under the broiler for another couple minutes. The leaves will be browned and slightly crispy. Remove it from the broiler.
  • Drizzle the broccoli rabe with the chunky almond oil, making certain to include a few almonds. Serve immediately.

Preparation time: 5 minute(s)

Cooking time: 4 minute(s)

Number of servings (yield): 4

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