Name: Broccoli Rabe with White Beans
Total time: 25 min
Ingredients: 1/4 cup extra-virgin olive oil; 3 garlic cloves, sliced thin; 1/4 teaspoon red pepper flakes; 1 pound broccoli rabe, trimmed and cut into 1-inch pieces; 1 (15-ounce) can cannellini beans, rinsed; 1/4 cup chicken broth; Salt and pepper; Grated Parmesan cheese; Lemon wedges

Why This Recipe Works

We wanted to showcase the bold flavor of broccoli rabe alongside creamy white beans, a classic pairing in Italian cooking. Cutting the broccoli rabe into 1-inch pieces meant that the pieces cooked evenly when quickly sautéed. Canned beans were the obvious choice to keep this a weeknight dish. Adding the beans early in the cooking process gave them time to absorb the flavors of the garlic-infused olive oil. A shot of savory chicken broth rounded out the dish.

Before You Begin

Do not mince the garlic here. Broccoli rabe is also sold as rapini at the supermarket. Vegetable broth may be substituted for the chicken broth.

Instructions

Combine 2 tablespoons oil, garlic, and pepper flakes in Dutch oven. Cook over medium heat until garlic is golden brown, 2 to 4 minutes.

Stir in broccoli rabe, beans, broth, and 1/2 teaspoon salt and cook, stirring occasionally, until broccoli rabe is tender, 4 to 6 minutes. Off heat, stir in remaining 2 tablespoons oil and season with salt and pepper to taste. Transfer mixture to shallow platter and serve, passing Parmesan and lemon wedges separately.