Broccoli Rabe with White Beans and Parmesan

Broccoli Rabe with White Beans and Parmesan Recipe
Photo: Johnny Autry; Styling: Missie Neville Crawford
Cannellini beans and shaved Parmesan enhance the flavor of this side dish of Broccoli Rabe with White Beans and Parmesan.

Yield:

Serves 6 (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 119
Fat 5.9 g
Satfat 1.4 g
Sodium 273 mg

Ingredients

1 pound broccoli rabe (rapini)
2 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper
5 garlic cloves, thinly sliced
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (15-ounce) can cannellini beans, rinsed and drained
1 ounce shaved Parmesan cheese

Preparation

1. Bring 8 cups of water to a boil in a large saucepan. Cut broccoli rabe into 2-inch pieces. Cook broccoli rabe in boiling water 2 minutes; drain.

2. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add crushed red pepper and garlic to pan; cook 30 seconds, stirring occasionally. Add broccoli rabe to pan; cook 2 minutes. Stir in salt and black pepper. Stir in cannellini beans; cook 1 minute or until thoroughly heated. Top with shaved Parmesan cheese.

Note:

Laraine Perri,

December 2012
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