I'm bumping this once again as terrific Broccoli Raab is now hitting the markets around here & we enjoyed this dish for dinner Wednesday night.
With Spring upon us (God willing!!!!!!) & thus new crops of broccoli raab soon on the way, I found, adapted, & made a new broccoli raab recipe last night that turned out to be absolutely delicious!!
Chicken, Feta, & Broccoli Raab on Toast
(adapted from "Eating Well" magazine)
4 slices of frozen "Texas toast", toasted
Approx. 12 cloves roughly chopped garlic
extra-virgin olive oil
1 pound chicken tenders, cut crosswise into 1" pieces
1 bunch broccoli rabe, heavy stems removed & discarded, cut into 1-inch pieces
Approx. 12 ounces cherry tomatoes, halved
1 tablespoon red-wine vinegar
1/8 teaspoon salt
Freshly ground black pepper to taste
Crushed red pepper flakes to taste
3/4 cup crumbled feta cheese
Heat a couple of dollops of olive oil in a large nonstick skillet over medium-high heat until shimmering but not smoking. Add chicken; cook, stirring occasionally, until just cooked through & no longer pink in the middle. Remove to a bowl & set aside.
Add a little more oil to the pan, add broccoli rabe, & cook, stirring often, until bright green and just wilted. Add chopped garlic and cook, stirring constantly, until fragrant but not brown, about a minute or so. Stir in tomatoes, vinegar, salt, peppers; cook, stirring occasionally, until the tomatoes are beginning to break down, about 5 minutes. Return the chicken and any juices in the bowl back to the pan, add feta cheese and stir to combine. Cook until heated through, 1 to 2 minutes.
Place 2 slices of toast on each plate, spoon chicken mixture atop toast, & serve.