Spicy Broccoli Rabe with Cannellini Beans
cooked broccoli rabe
1 pound(s), ends trimmed, coarsely chopped
1½ tbsp(s), extra-virgin
canned cannellini beans
15 oz, rinsed and drained
fresh lemon juice
⅛ tsp(s), or to taste
⅛ pinch, freshly ground, or to taste
- Bring a large pot of salted water to a boil over high heat. Boil broccoli rabe until just tender, about 3 to 4 minutes; drain and set aside.
- Place oil and garlic in a large nonstick sauté pan; set over low heat. Sweat garlic for approximately 10 minutes, stirring frequently, keeping oil and garlic together in center of pan to avoid browning.
- Add beans to pan; stir well to combine.
- Add broccoli rabe and lemon juice to pan; toss to combine. Season well with salt and pepper. Yields about 1 heaping cup per serving.