<br />Here, broccoli rabe gets the olive oil treatment. Nearly an hour of soaking in hot oil results in soft and shiny leaves that practically disintegrate into the garlic- and lemon-flavored oil and stems that retain their crunch but yield to your bite a bit more easily. And yet, the rabe doesn’t emerge from this olive oil facial a new vegetable, but rather as a slightly more relaxed version of itself. It’s got a bitterness you can’t braise out. <br /> <br />Top it with a pine nut crumble—a savory granola made of pignolis, butter, oats, parsley, and lemon zest that you bake in the oven while the broccoli mellows on the stove—to add toasty, crunchy bits to an otherwise soft dish. You'll find yourself sprinkling the leftovers on top of salads or soup, like baby croutons, or eating it by the spoonful. Use it to top any texturally tiresome vegetable (I like to add more finely chopped herbs to the crumble before it bakes and then pour it over roasted carrots). <br /> <br />This recipe was developed by Rebekah Peppler in 2011 and published on Tasting Table.

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