Toppings ($2) Recipe

Prep

Rinse the baby spinach thoroughly in cold water and spin dry or pat dry with towels. Thinly slice garlic and measure remaining ingredients.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sliced garlic and cook, stirring, until fragrant and just beginning to color, about 30–45 seconds. Watch closely to avoid burning.

Add the spinach in batches if needed, using tongs to turn and wilt the leaves. Cook until just wilted but still bright green, about 1–2 minutes per batch. Stir continuously to evenly coat with garlic oil.

Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Remove from heat and stir in 1 teaspoon lemon juice to brighten the flavor.

Transfer to a plate or bowl and keep warm until ready to use as a topping.

Blanch and Shock

Bring a large pot with 6 cups water and 1 teaspoon kosher salt to a rolling boil. Add the trimmed broccoli rabe and blanch until the stems are tender-crisp and the leaves are bright, about 1 1/2 to 3 minutes depending on stem thickness.

Prepare a bowl with 2 cups of ice and cold water. Immediately transfer the blanched broccoli rabe to the ice bath to stop cooking, about 1 minute. Drain thoroughly and squeeze out excess water. Pat dry with towels.

Sauté

Heat 1 tablespoon olive oil in a skillet over medium heat. Add 2 minced garlic cloves and 1/4 teaspoon red pepper flakes; cook until fragrant, about 30–45 seconds.

Add the drained broccoli rabe and sauté, tossing, until heated through and any remaining moisture evaporates, about 2–3 minutes. Season with remaining salt (if needed) and adjust red pepper flakes to taste.

Remove from heat and transfer to a bowl. Keep warm or refrigerate briefly if making ahead.

Prep

Slice the long hot peppers lengthwise and remove seeds if you prefer milder heat. Thinly slice one garlic clove.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the sliced long hots, cut side down, in a single layer (work in batches if necessary). Sear without moving for 2–3 minutes until charred on the cut side.

Flip the peppers and add the sliced garlic. Cook, stirring occasionally, until peppers are softened and garlic is fragrant, about 2–3 more minutes.

Season with 3/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon red wine vinegar. Toss to coat and cook another 30 seconds to blend flavors.

Remove from heat and transfer to serving container. These can be used hot or at room temperature as a topping.