This broccoli rabe with white beans and lemon is a creamy and savory traditional recipe that never disappoints! Perfect for fall weather.
Broccoli rabe might seem like an unassuming spring green, but don’t be fooled. It actually packs quite the punch. Many people think it’s bitter, but I happen to think it’s bitter in a friendly way, not too overpowering. Almost pleasantly bitter, if that’s a thing. This broccoli rabe with white beans and lemon will make you fall in love with it, if you aren’t already.
It’s best in spring, so if you’re heading out to a farmers market this weekend, now is the time to make this dish! It’s one of my favorite green veggies, but I find that it’s very under-utilized. I have a feeling that more people don’t eat it because they haven’t gained the confidence to cook it as it should be, since there’s a secret formula that will truly make it sing. Garlic, olive oil, lemon, and chili flakes. Memorize that. Make a mental tattoo of it whenever you see broccoli rabe at farmers markets or grocery stores. It’s a winner.
FIRST A LITTLE VEGGIE EDUCATION
Broccoli rabe (or raab) is also called rapini, is often used in Italian cuisine, and is slightly bitter, earthy, deep. Its peak season is winter to spring, so now is the time to thoroughly enjoy it. It has a deep rich flavor that tends to mellow out with the addition of bright lemon and garlic. It’s also completely different than broccoli, broccolini and baby broccoli. While all of these are considered brassica veggies, broccoli rabe is closer related to mustard greens, hence that little kick and bite it has. Broccoli is much more mellow.
A Word About Beans
You can use any white bean here, but the cannellini bean is best. It’s actually called white kidney beans in some circles. They are creamy, nutty, and have a tender flesh that pairs beatufilly with the stems of broccoli rabe, and gives you a nice contrast in texture.
If you’re interested in learning how to make your own beans, check out this blog post here. It’s so easy and it saves a pretty penny too. Otherwise, I like the Eden brand for most canned beans (as it has a BPA-free lining), and I must admit, in a time pinch, it’s sometimes very convenient.
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Broccoli Rabe with White Beans and Lemon
Equipment
- Heavy bottomed pot
- Small pot
Ingredients
- 1 bunch broccoli rabe, washed, cut into 2 pieces
- 1/2 cup water, divided
- 3 cloves garlic, minced
- 1 tbsp good olive oil
- 6 oz white cannellini beans
- 1 pinch dried or fresh rosemary
- salt, to taste
- 1/4 lemon
- few pinches chili flakes
Instructions
- In a heavy bottomed pan, heat the oil. Add the garlic and a pinch of salt, lower the heat, and let it cook just a little to bring out the aromas. Watch it so it doesn't burn.
- Add in the broccoli rabe and water, cover, lower the heat and steam until the rabe is bright green, about 5 minutes.
- In another pot, add the cannellini beans, a pinch of salt, about 1/4 cup water, and the rosemary to a simmer. Cover, lower the heat and cook a few minutes until warmed through.
- In a bowl, serve the beans and rabe together, and drizzle with juice from the lemon.
- Sprinkle the chili flakes on top. Serve and enjoy!
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