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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