This is the simplest, mostly vegetarian, yummy dish I’ve made in awhile. We enjoyed as an entree but could easily be served as a side to grilled chicken or pork chops! You must make it this weekend.
Brocoli Rabe, Lemons, and Beans
- 5 garlic cloves
- 1.5 lemons
- 1 bunch Brocoli rabe
- 2 15 oz cans of cannellini beans
- 1 bunch italian parsely
- 1/2-1 cup shredded parmesan reggiano
- extra virgin olive oil
Thinly slice garlic and lemons (seeded) Sautée quickly in 4 tablespoons of EVOO wt 2-3 #anchovies in a Dutch Oven (Le Creuset) for about 5 mins. Lemons will start to brown a bit.
Next, add coarse chopped broccoli rabe. Cook 5 mins more.
Stir two cans drained/rinsed cannellini beans. I added a good splash of white wine here. Cook 5-7 more mins. Be sure beans are cooked through.
Mix in 1/4 cup chopped Italian parsley and 2 tablespoons shredded parmesan cheese. Turn out into a pretty bowl and garnish with red pepper flakes, parsely, and more parmesan. Delicious! Took 25-30 mins max. Thanks to Bon Appetite Magazine for the initial ecipe. I paired with our 2012 Annadel Estate Chardonnay. Dean had our 2009 Merlot. Perfect.