Broccoli Rabe with White Beans
Broccoli Rabe with Veggies and White Beans
Nathan Congleton / TODAY
print recipe
Rating:
2.642857 (14 rated)
Servings:
4

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.

Ingredients

    • 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

Preparation

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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