Lemony White Beans with Broccoli Rabe
This easy, nutrient-rich side comes together quickly thanks to canned beans, a great pantry staple for weeknight dinners. You can also serve this dish as a flavorful topping on slices of toasted bread. Broccolini or baby bok choy is a good substitute for the broccoli rabe.
Ingredients
- 1 small bunch broccoli rabe, tough stems removed
- 4 Tbs. (2 fl. oz./60 ml) olive oil
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced
- 1 can (15 oz./470 g) white beans, rinsed and drained
- Grated zest and juice of 1 lemon
Directions
Bring a saucepan of salted water to a boil over high heat. Add the broccoli rabe and cook just until the stems are fork-tender, about 4 minutes. Drain well and let cool. When cool enough to handle, cut into 2-inch (5-cm) pieces and set aside.
In a fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the onion and sauté until soft, 3 to 4 minutes. Add the garlic and sauté just until soft, about 30 seconds. Stir in the beans and broccoli rabe and season with salt and pepper. Cook, stirring a few times, until the beans and broccoli rabe are warmed through, 2 to 3 minutes.
Stir in the lemon zest and juice and the remaining 2 Tbs. olive oil. Taste and adjust the seasoning. Serve immediately. Serves 4 to 6.
Adapted from Williams Sonoma Chicken Night, by Kate McMillan (Weldon Owen 2014)