Broccoli Rabe With Pecorino Crunch

Name: Broccoli Rabe With Pecorino Crunch
Yield: 4 servings
Ingredients: ½ lemon; 4 large garlic cloves, finely chopped; Kosher salt; 2 bunches of broccoli rabe (about 2 lb.), bottom 1" removed; 5 Tbsp. extra-virgin olive oil, divided; ½ cup panko; 2 oz. Pecorino Romano, finely grated (about 1½ cups); 1 large white onion, finely chopped; ⅓ cup coarsely chopped drained pickled cherry peppers

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A take on Utica greens, a classic Italian American dish from central New York, made with bunches of broccoli rabe, Pecorino, and pickled chiles.

By: Epicurious (via Epicurious)

Last Updated: Mar 1, 2026

Yields: 4 servings

Ingredients

½ lemon
4 large garlic cloves, finely chopped
Kosher salt
2 bunches of broccoli rabe (about 2 lb.), bottom 1" removed
5 Tbsp. extra-virgin olive oil, divided
½ cup panko
2 oz. Pecorino Romano, finely grated (about 1½ cups)
1 large white onion, finely chopped
⅓ cup coarsely chopped drained pickled cherry peppers

Instructions

Cook 2 bunches of broccoli rabe (about 2 lb.), bottom 1" removed, in a large pot of boiling generously salted water, making sure greens are submerged, until very tender (a small knife or skewer should slide easily into stalks), 10–12 minutes. Using tongs, transfer to a large mesh sieve and let sit until cool enough to handle. Lightly press out excess water; coarsely chop into 1" pieces.