2large bunches of broccoli rabetough ends trimmed and roughly chopped
¼cupchopped fresh parsley
½cuproughly torn fresh basil
Kosher salt and pepperto taste
Pecorino romanofor serving, if desired
Fried Eggfor serving
Sourdough toastfor serving
Instructions
Add about ½ if an inch of olive oil to a medium pot. Add in garlic. Turn heat to medium and fry until lightly golden brown (they will crisp as they cool), about 5-8 minutes. Transfer to a paper towel-lined sheet tray and season with salt. Set aside.
Pour out all but 1 Tbsp of the garlic oil. Set aside the remaining.*
Add in bacon and render until golden and crispy (keep all the bacon fat, it makes the dish!).
Add in chilis and cook for a few seconds in the fat. Stir in tomatoes.
Simmer sauce over medium-low for 10 minutes.
Add in broccoli rabe and cover to steam over medium-low until wilted and cooked down, about 3-5 minutes. Add broccoli rabe in stages if it all doesn't fit in the pan at once.
Remove lid and cook over medium-low, stirring occasionally, until broccoli rabe is very tender and stew-y about 8-10 minutes.
Remove from heat and stir in basil and parsley.
Season with salt and pepper to taste (it's important not to season this dish until the end because it can get too salty if seasoned in the earlier steps).
Serve topped with fried garlic, a drizzle of reserved garlic oil, and pecorino romano, if desired. Add a fried egg and some sourdough toast on the side and you have a lovely meal! This also makes a great holiday side dish!
Notes
*Save any leftover garlic oil in the fridge for future cooking!!