White Beans with Broccoli Rabe and Lemon

by Marija Petrovic | 19/02/2014 00:51

ield
Makes 4 servings

active time
15 minutes

total time
25 minutes
If you like bold, assertive flavors, this rustic side dish is for you. Try it with roast chicken or pork tenderloin.
Ingredients

3 tablespoons olive oil
1 small lemon, very thinly sliced, seeds removed
2 anchovy fillets packed in oil
4 garlic cloves, thinly sliced
1/2 bunch broccoli rabe, chopped
Kosher salt, freshly ground pepper
2 15-ounce cans cannellini (white kidney) beans, rinsed
1/2 cup fresh flat-leaf parsley leaves
2 tablespoons finely grated Parmesan, plus more for serving
Crushed red pepper flakes (optional)

Preparation

Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes. Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.

Add beans and 1/2 cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes. Mix in parsley and 2 tablespoons Parmesan.

Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.

Per serving: 320 calories, 13 g fat, 9 g fiber

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Source URL: http://recipesden.com/white-beans-with-broccoli-rabe-and-lemon/