Charred Broccoli Rabe with Confit Pork

  • 2 heads broccoli rabe; roughly shaved
  • About 1/2-3/4 cup shredded pork shoulder confit
  • 2 cloves garlic; shaved or minced
  • Lard; as needed to coat greens
  • Salt; as desired

Preheat oven to 475. Toss together all ingredients in an oven safe sauté pan. Drizzle with lard to moisten and season lightly with salt. The rabe will shrink up so don’t over season! Roast for about 10 minutes, tossing halfway through until browned and crispy. Remove from pan and plate. This goes SO WELL as a side with chicken or pork and can also be added to stew, soups or sauces. Think ramen or bolognaise.

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