Broccoli Rabe With Pecorino Crunch

Ingredients

For 4 servings

• •2 bunches of broccoli rabe (about 2 lb.), bottom 1" removed
• •Kosher salt
• •5 c. à soupe extra-virgin olive oil, divided
• •0.5 tasse panko
• •2 oz Pecorino Romano, finely grated (about 1½ cups)
• •1 large white onion, finely chopped
• •4 large garlic cloves, finely chopped
• •0.3333333333333333 tasse coarsely chopped drained pickled cherry peppers
• •0.5 lemon

Method

1. 1.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.
2. 2.Meanwhile, heat 1 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium. Cook ½ cup panko, tossing and stirring often with a heatproof rubber spatula, until golden brown, about 5 minutes (watch it carefully). Transfer to a small bowl and stir in 2 oz. Pecorino Romano, finely grated (about 1½ cups), while still hot; add a small pinch of kosher salt. Wipe skillet clean.
3. 3.Heat remaining 4 Tbsp. extra-virgin olive oil in the same skillet over medium. Add 1 large white onion, finely chopped, 4 large garlic cloves, finely chopped, and a large pinch of kosher salt; cook, stirring occasionally, until onion is softened and translucent, 8–12 minutes. Add broccoli rabe and ⅓ cup coarsely chopped drained pickled cherry peppers; cook, stirring occasionally, until broccoli rabe is heated through, about 2 minutes. Taste and season with more salt if needed (keeping the cheesiness of the breadcrumb mixture in mind).
4. 4.Squeeze juice from ½ lemon over; top with a quarter of breadcrumb mixture and mix to combine. Transfer to a platter and sprinkle remaining breadcrumb mixture over.