Broccoli Rabe with White Beans and Parmesan

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 119
  • Fat: 5.9g
  • Saturated fat: 1.4g
  • Sodium: 273mg

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. 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. 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.
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