Ingredients
- 1 bunch broccoli rabe
- Salt and freshly ground black pepper
- 1/2 cup white whole wheat or all-purpose flour
- Pinch of dried thyme
- 1 lemon, sliced into paper-thin rounds
- 1/2 cup olive oil
- 4 cloves garlic, peeled but left whole
- Generous pinch of red pepper flakes
- 2 1/2 cups cooked farro
- 1 cup chicken stock or water
Cooking Instructions
Trim about 1 inch from the bottoms of the rabe stems and cut crosswise into 2-inch lengths, keeping the florets intact. Bring a large pot of salted water to a boil. Add broccoli rabe and submerge it. Cook 2 minutes, drain, and transfer to a large bowl of ice water to cool. Drain and set aside.
Put flour on a plate and season with salt, pepper, thyme. Dredge lemon slices in flour mixture on both sides, pressing gently. In large sauté pan, heat all but 1 tbsp oil over medium-high heat until it shimmers. Work in batches; add lemon slices and fry, turning, until dark brown and crisp, 1-2 minutes total; remove and place on paper towel to drain excess oil.
Discard the oil in pan and wipe out. Put 1 tbsp oil and garlic in pan and cook until garlic is soft and browned, about 8 minutes. Season with salt and pepper, add red pepper flakes, broccoli rabe, farro, and stock and cook, turning frequently, until rabe is tender and most of the stock has been absorbed, about 4 minutes. Taste and season as needed. Top with fried lemon.