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Photo: Johnny Autry; Styling: Missie Neville Crawford Photo by: Photo: Johnny Autry; Styling: Missie Neville Crawford

Broccoli Rabe with White Beans and Parmesan

Cannellini beans and shaved Parmesan enhance the flavor of this side dish of Broccoli Rabe with White Beans and Parmesan.

Cooking Light DECEMBER 2012

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

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.

Nutritional Information

Amount per serving
  • Calories: 119
  • Fat: 5.9g
  • Saturated fat: 1.4g
  • Sodium: 273mg
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Broccoli Rabe with White Beans and Parmesan recipe

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