Broccoli Rabe with White Beans and Lemon
This broccoli rabe with white beans and lemon is a creamy and savory traditional recipe that never disappoints, and with 4 key component ingredients it really comes to life!
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!