Broccoli Rabe with Cannellini Beans
- Total Time
A fabulous, five-ingredient vegetable side. Also great over pasta and rice, or as a crostini topping.
uncooked broccoli1 pound(s), or broccoli rabe, coarsely chopped
olive oil1 ½ Tbsp, extra-virgin
minced garlic3 Tbsp
canned cannellini beans15 oz, rinsed and drained
fresh lemon juice2 Tbsp
table salt⅛ tsp, or to taste
black pepper⅛ tsp, 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.