1 pound broccoli rabe, trimmed and cut into 2-inch pieces
1 tablespoon olive oil
6 slices center-cut bacon, chopped
1 cup chopped onion
1/2 teaspoon dried oregano
1/8 teaspoon crushed red pepper
6 garlic cloves, thinly sliced
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces Parmigiano-Reggiano cheese
How to Make It
Cook broccoli rabe in a large pot of boiling water 2 minutes or until crisp-tender; drain.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add bacon; sauté 3 minutes, stirring frequently. Stir in onion, oregano, and red pepper; sauté 4 minutes or until onion begins to soften, stirring occasionally. Add garlic; sauté 30 seconds, stirring constantly. Add chickpeas; sauté 1 minute. Stir in broccoli rabe, salt, and black pepper; cook 2 minutes or until thoroughly heated, tossing to combine. Place about 1 1/2 cups chickpea mixture on each of 4 plates; shave 1/2 ounce cheese evenly over each serving.
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