Broccoli Rabe And Cannellini Beans: Rapini e Fagioli

1 bunch broccoli rabe (rapini)
2 T olive oil
2 cloves garlic, chopped
1 15 oz can cannellini beans (white kidney beans)
salt and crushed red pepper flakes to taste

Cut off and discard stem ends of broccoli rabe. Put broccoli rabe in a pot with about 1 cup water. Bring to a boil and simmer, covered, until just tender, 3 minutes. Drain, chop coarsely and set aside.

Heat the olive oil in a 3-quart saucepan. Add the garlic and crushed red pepper flakes cook, stirring occasionally, until garlic is soft but not browned, about 3 minutes. Add drained can cannellini beans, stir well and heat until beans are warm. Stir broccoli rabe into bean mixture. Heat until warmed through. Add salt to taste. Serve hot or lukewarm.

Makes 4 servings.


This is one of my favorite recipes. I love the way the sweet beans contrast with the bitter greens. The garlic seems to meld the flavors perfectly. For me, this is comfort food. Broccoli Rabe is most often found in winter. I get it at Sosio's Vegetable stand at Pike Street Market.