WHY THIS RECIPE WORKS We wanted to showcase the bold flavor of broccoli rabe alongside creamy white beans, a classic pairing in Italian cooking. Cutting the broccoli rabe into 1-inch pieces meant that the pieces cooked evenly when quickly sautéed. Canned beans were the obvious choice to make this an easy weeknight side dish or light dinner. Adding the beans early in the cooking process gave them time to absorb the flavors of the garlic-infused olive oil. A shot of savory chicken broth rounded out the dish.
Serves 4 to 6
TOTAL TIME: 20 minutes
INGREDIENTS
- ¼ cup extra-virgin olive oil
- 3 garlic cloves, sliced thin
- ¼ teaspoon red pepper flakes
- 1 pound broccoli rabe, trimmed and cut into 1-inch pieces
- 1 (15-ounce) can cannellini beans, rinsed
- ¼ cup chicken or vegetable broth
- Salt and pepper
- Grated Parmesan cheese
- Lemon wedges
INSTRUCTIONS
- Heat 2 tablespoons oil, garlic, and pepper flakes in Dutch oven over medium heat until garlic is golden brown, 2 to 4 minutes.
- Stir in broccoli rabe, beans, broth, and ½ teaspoon salt and cook, stirring occasionally, until broccoli rabe is tender, 4 to 6 minutes.
- Off heat, stir in remaining 2 tablespoons oil and season with salt and pepper to taste.
- Serve, passing Parmesan and lemon wedges separately.
