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Broccoli Rabe with White Beans
Broccoli Rabe with Veggies and White Beans
Nathan Congleton / TODAY
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(19 rated)

I love to serve this healthy side dish with barbecued meats. The fresh veggies and hearty white beans are an excellent foil to rich, smoky cuts of beef, pork or chicken.


    • 1 bunch broccoli rabe, cut 1/2-inch above the band
    • 2 cloves garlic, sliced
    • 1/2 head cabbage, cut 1½-inch thick slices
    • 1 large onion, sliced
    • One 15.5-ounce can cannellini beans, drained
    • Extra virgin olive oil
    • Smoked Maldon salt
    • Freshly ground black pepper
    • 1 pinch crushed red pepper flakes


1. Bring a pot of salted water to a boil and set up an ice bath in a bowl.

2. Blanch the broccoli rabe in the water for about 1½ minutes. Remove to the ice bath to cool, then drain and set aside.

3. In a large pan, over medium-high heat, add a drizzle of olive oil. Add the garlic and cook for 30 seconds. Add the cabbage and onions and cook, stirring occasionally, for 3 minutes. Add the broccoli rabe to the pan and cook for 5 minutes. Add the drained beans and cook for another 2 minutes or until everything is warmed through.

4. Season with salt and pepper to taste and serve.

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