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Lemony Broccoli Rabe with White Beans
Lemony Broccoli Rabe with White Beans
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
22 minutes
Tangy lemon broccoli rabe with creamy white beans - a versatile dish perfect as a side or main course.
Ingredients:
  • 1 bunch broccoli rabe, ends trimmed (about 2 1/2 pounds)
  • 1/2 teaspoon kosher salt, or more to taste
  • 4 tablespoons olive oil
  • 1 lemon, very thinly sliced
  • 1 clove garlic, chopped
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup water, or more if needed
  • 1 lemon, cut into wedges, for serving
  • Extra crushed red pepper, for serving
Instructions:
  • Prepare the broccoli rabe by halving any thick stems with leaves attached lengthwise, then cutting all stems into 4-inch pieces.
  • Prepare the broccoli rabe: Boil water with 1/4 teaspoon of salt. Cook broccoli rabe for 1 minute, ensuring even cooking by turning occasionally. Drain, rinse with cold water until cooled, and pat dry with paper towels.
  • Fry lemon slices for optimal flavor: Heat 2 tablespoons of olive oil in a large heavy skillet over medium-high heat. Add lemon slices, ensuring they slightly overlap, and cook without moving for 2 minutes until browned. Flip and cook for an additional 2 minutes until all sides are browned. Transfer to a clean plate.
  • Heat the remaining 2 tablespoons of olive oil in the skillet without cleaning it. Cook garlic, white beans, red pepper, and remaining 1/4 teaspoon salt for 2 minutes, stirring occasionally. Pour in water, bring to a boil, then simmer for 1 more minute.
  • Add the broccoli rabe to the pan and cook, stirring occasionally, for 3 minutes until tender when pierced with a knife. Add water if needed. Stir in lemon slices until heated through. Adjust seasoning with salt, if desired. Serve with lemon and red pepper.

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