Name: Skillet Sausage and Cannellini Beans with Broccoli Rabe
Total time: 35 min
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 1 onion, sliced thin; 1 pound sweet Italian sausage, casings removed; 3 garlic cloves, minced; ⅛ teaspoon red pepper flakes; 12 ounces broccoli rabe, trimmed and cut into 1-inch pieces; ¾ cup chicken broth; 2 (15-ounce) can cannellini beans, rinsed; ½ teaspoon table salt; ¼ teaspoon pepper; Shaved Parmesan cheese

Why This Recipe Works

There’s good reason sausage and beans are often paired with broccoli rabe: The rich sausage and creamy beans help balance broccoli rabe’s slightly bitter bite. Sautéing an onion until it starts to brown adds sweetness that further offsets the rabe’s edge. A swirl of olive oil and big flakes of salty Parmesan complete this one-pan meal.

Before You Begin

For more heat, use hot Italian sausage. Serve with crusty bread to swipe through the broth.

Instructions

Heat 2 tablespoons extra-virgin olive oil in 12-inch skillet over medium heat until shimmering. Add 1 thinly sliced onion and cook until softened and starting to brown, 5 to 7 minutes. Increase heat to medium-high, add 1 pound sweet Italian sausage, casings removed, and cook, breaking up sausage with spoon, until browned, 5 to 7 minutes.

Add 3 minced garlic cloves and ⅛ teaspoon pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add 12 ounces broccoli rabe, trimmed and cut into 1-inch pieces, in several handfuls and cook until beginning to wilt, about 2 minutes. Add ¾ cup chicken broth and bring to simmer. Cook until broccoli rabe is fully tender, 4 to 5 minutes.

Stir in 2 rinsed cans cannellini beans, ½ teaspoon table salt, and ¼ teaspoon pepper and cook until beans are warmed through, about 2 minutes. Stir in remaining 2 tablespoons oil and season with salt and pepper to taste. Serve, passing shaved Parmesan separately.