In a large saucepan over medium heat, combine 1 1/4 cups olive oil, 3 thinly sliced garlic cloves, 1 thinly sliced hot red chile (seeded), and 1 thinly sliced lemon into rings.

Cook for 5 minutes, until the oil is shimmering and the mixture is just beginning to sizzle.

Add 2 bunches cleaned broccoli rabe (hard, woody parts of stems removed) and stir to coat.

Cover the pot and cook over medium-low heat for 25 minutes.

Stir the broccoli rabe, recover the pot, and cook for another 25 minutes.

Remove the pot from the heat and season with salt and pepper to taste.

Serve the rabe topped with the pine nut crumble and dollops of ricotta cheese.

Alternatively, spread ricotta on baguette slices, then top with broccoli rabe and crumble.

To make the crumble, preheat the oven to 350°F (175°C).

In a medium bowl, combine 1/2 cup all-purpose flour, 1/4 cup rolled oats, 4 tablespoons cool unsalted butter, 1/4 cup pine nuts, 2 teaspoons grated lemon zest, 1 tablespoon chopped fresh parsley, and 1/4 teaspoon crushed red pepper.

Season with salt and pepper, then use your fingers to combine until large chunks form.

Spread the mixture onto a sheet pan and bake until browned and fragrant, 15 to 20 minutes, mixing halfway through to prevent burning.

Set aside until ready to use. Store leftovers in an airtight container in the refrigerator for up to 1 week.