Broccoli Rabe with Cannellini Beans 2
- Total Time
uncooked broccoli rabe1 pound(s), coarsely chopped
extra virgin olive oil1 ½ Tbsp
garlic clove(s)3 large clove(s), minced
canned cannellini beans15 ½ oz, (1 can), rinsed and drained
fresh lemon juice2 Tbsp
table salt¼ tsp
black pepper⅛ tsp
- Bring large pot of salted water to boil over high heat. Add broccoli rabe and cook just until tender, 3–4 minutes; drain in colander and set aside.
- Combine oil and garlic in middle of large nonstick skillet and set over low heat. Cook, stirring, until garlic is very tender but not colored, about 10 minutes, keeping garlic in center of pan to avoid browning.
- Add beans, broccoli rabe, lemon juice, salt, and pepper to skillet; toss until combined well. Increase heat to medium and cook, stirring, until heated through, about 5 minutes.
- Per serving: generous 1 cup