Broccoli Rabe with Cannellini Beans
1 pound(s) broccoli rabe, ends trimmed, coarsely chopped
1 1/2 Tbsp olive oil, extra-virgin
3 Tbsp minced garlic
15 oz canned cannellini beans, rinsed and drained
2 Tbsp fresh lemon juice
1/8 tsp table salt, or to taste
1/8 tsp black pepper, freshly ground, or to taste
* 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.
* Add broccoli rabe and lemon juice to pan; toss to combine. Season well with salt and pepper. Yields about 1 heaping cup per serving.
After I tried this I decided that I'd leave the lemon juice out next time or add a whole lot less. It was kind of overpowering. Maybe balsamic vinegar would be better. I'm going to play around with this and see.