Broccoli Rabe Cheddar Gratin

Ingredients

3 tablespoons Cabot Unsalted Butter
1 cup coarse breadcrumbs
2 garlic cloves, minced
4 ounces Cabot 2 Year Cheddar, grated (about 1 cup)
1 bunch broccoli rabe, ends trimmed
1 (15.5 oz) can garbanzo beans, drained
3 tablespoons extra virgin olive oil
1½ teaspoons kosher salt
½ teaspoon red pepper flakes
Fresh cracked black pepper

Directions

Prep: 15 mins | Cook: 15 mins | Total: 30 mins

PREHEAT the oven to 475°F.

ADD the butter to a large skillet over medium-low heat and once it is fully melted add the breadcrumbs and sauté until crisp. Season with a pinch of kosher salt.

ADD the minced garlic and ¾ cup of the cheddar to the breadcrumbs and combine together until thoroughly incorporated. Turn off the heat and set aside.

SPREAD out the broccoli rabe and garbanzo beans evenly on a baking sheet and drizzle with olive oil. Season with kosher salt and red pepper flakes.

SPRINKLE the cheesy breadcrumbs over the vegetables and top with the remaining ¼ cup of cheddar.

ROAST for 15 minutes until the broccoli rabe is tender-crisp.

TRANSFER to a platter and season with black pepper to taste.

Recipe courtesy of Cabot Creamery Co-operative