Spicy Braised Broccoli Rabe with Quinoa Pasta

Ingredients

• 2 tablespoons olive oil
• 1 large shallot, thinly sliced
• Kosher salt and freshly ground black pepper
• 1/2 tablespoon dried red chili flakes, plus more to taste
• 2 medium cloves garlic, thinly sliced
• 1 bunch broccoli rabe, stems trimmed and the rest cut into 2-inch-thick pieces
• 4 cups homemade or store-bought low-sodium chicken stock
• 3 cups quinoa, spelt, or farro penne pasta
• 2 tablespoons fresh squeezed lemon juice from 1 lemon
• Pecorino-Romano to garnish

Directions

Warm the oil in a 12-inch skillet over medium-high heat until it glints. Stir in the shallots with a pinch of salt and the chili flakes, and cook for about 2 minutes, until the shallots have softened. Add the garlic and stir steadily for about 30 seconds, just until it smells fragrant. Add 2 cups broccoli rabe and 2 cups of broth, stirring as the greens collapse and make room in the pan. Keep adding the remaining rabe and broth until everything is in the skillet. Stir in the pasta. Bring the liquid up to a boil, then reduce the heat so it bubbles at a lively simmer. Cook, stirring now and then, until the pasta is al dente or cooked to your liking and most of the liquid has been taken up, 7 to 9 minutes. Mix in the lemon juice, then season with salt and pepper to taste. Serve right away with grated or cubed cheese.