Broccoli Rabe with Garlic, Chile and Mustard Bread Crumbs

• 2 tablespoons unsalted butter
• 1 tablespoon Dijon mustard
• 1 teaspoon chopped flat-leaf parsley
• 1 tablespoon thyme leaves
• 1 cup fresh bread crumbs
• Kosher salt
• 3 pounds broccoli rabe, thick stems discarded
• 2/3 cup extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 4 shallots, thinly sliced
• 2 dried chiles de arbol or other dried red chiles, stemmed and thinly sliced on the diagonal
• Freshly ground pepper

1. Preheat the oven to 375.
2. In a medium saucepan, melt the butter.
3. Whisk in the mustard, parsley and 1 teaspoon of the thyme and remove from the heat; let cool for 3 minutes.
4. Add the bread crumbs, season with salt and toss to coat.
5. Spread the bread crumbs on a baking sheet and toast for 10 minutes, until crisp and golden.
6. Meanwhile, bring a large pot of salted water to a boil.
7. Add the broccoli rabe and boil until just tender, about 3 minutes.
8. Drain and rinse under cold water to cool.
9. Drain and pat thoroughly dry.
10. Heat a very large skillet over high heat for 2 minutes; or heat 2 large skillets.
11. Add 1/3 cup of the olive oil to the skillet along with the garlic, shallots, chiles and the remaining 2 teaspoons of thyme.
12. Cook until the shallots are softened, about 2 minutes.
13. Add the broccoli rabe and season with salt.
14. Stir well to coat the broccoli rabe with the oil.
15. Drizzle the remaining 1/3 cup of oil over the broccoli rabe and cook for 2 minutes, tossing often.
16. Season with salt and pepper.
17. Mound the broccoli rabe on a platter, scatter the mustard bread crumbs on top and serve hot or warm.

unsalted butter, mustard, flatleaf parsley, thyme, bread crumbs, kosher salt, broccoli rabe, extravirgin olive oil, garlic, shallots, arbol, freshly ground pepper

Taken from www.foodandwine.com/recipes/broccoli-rabe-with-garlic-chile-and-mustard-bread-crumbs (may not work)