1¼ cups extra-virgin olive oil

3 garlic cloves, thinly sliced

1 small Fresno chile, seeded and thinly sliced

1 medium lemon, thinly sliced crosswise

2 bunches broccoli rabe, cleaned and trimmed

Salt and freshly ground black pepper

Bonus Recipe: Pine-Nut Crumble

½ cup all-purpose flour

¼ cup old-fashioned rolled oats

4 tablespoons unsalted butter

¼ cup pine nuts

2 teaspoons freshly grated lemon zest

1 tablespoon finely chopped fresh parsley

¼ teaspoon crushed red pepper

Salt and freshly ground black pepper