Tuesday, April 10, 2012

Broccoli Rabe with Cannellini Beans

I was unaware that this was a legitimate meal but I googled it and its even a recommended Weight Watchers dinner. When I was home this weekend, my mom gave me some broccoli rabe that had to be cooked immediately so I boiled it when I got back to the apartment on Sunday night and would figure out my next step on Monday. Last night I was really craving polenta and didn't think I had cornmeal. (I'm an idiot. I had some in the freezer from when I made biscotti.) I decided to saute the broccoli rabe with oil and garlic and add a can of cannellini beans, like I would do with escarole or the leafy part of a fennel. This is my definition of comfort food. 

Bunch of broccoli rabe with the ends trimmed
Extra virgin olive oil
2 cloves of garlic
Red pepper to taste
Can of cannellini beans, drained and rinsed
1/2 onion, chopped (I didnt feel like getting out the cutting board so this didn't happen)

Bring a large pot of salted water to a boil over high heat. Boil broccoli rabe until just tender, about 3 to 4 minutes; drain and set aside.
Place oil and garlic in a large nonstick sauté pan; set over low heat. Sweat garlic for approximately 10 minutes, stirring frequently, keeping oil and garlic together in center of pan to avoid browning
Add beans to pan; stir well to combine. Once warm throughout, add broccoli rabe and toss. 

1 comment:

  1. I made this last night. It was really delicious. Good work.