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Broccoli Rabe with Cannellini Beans
Broccoli Rabe with Cannellini Beans
1 Review
From: EatingWell Magazine, November/December 2016
Broccoli rabe can be a bitter bomb. Some people love it, while others… not so much. In this easy recipe, we cook the broccoli rabe for a few minutes in boiling water to tame its bitter bite. Serve with roasted chicken and potatoes.
- By: Carolyn Casner EatingWell Recipe Developer & Tester
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 bunch broccoli rabe (1-1¼ pounds), trimmed and coarsely chopped
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- ½ teaspoon anchovy paste or 1 minced anchovy fillet
- ½ teaspoon crushed red pepper
- 1 (15 ounce) can cannellini beans, rinsed
- 1 tablespoon lemon juice
Preparation
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Active
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Ready In
- Bring a large saucepan of water to a boil. Add broccoli rabe and cook, stirring, for 2 minutes. Pour into a colander and rinse with cold water. Let drain well.
- Wipe the pan dry. Add oil and heat over medium heat. Add garlic, anchovy and crushed red pepper and cook, stirring, until fragrant, about 30 seconds. Add the broccoli rabe, cover and cook, stirring once or twice, until very tender, 3 to 4 minutes. Add beans and lemon juice; cook, stirring, until heated through, about 2 minutes more.
- Serving size: 1 cup each
- Per serving: 196 calories; 11 g fat(1 g sat); 5 g fiber; 21 g carbohydrates; 10 g protein; 75 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 7,427 IU vitamin A; 107 mg vitamin C; 105 mg calcium; 2 mg iron; 293 mg sodium; 283 mg potassium
- Nutrition Bonus: Vitamin C (178% daily value), Vitamin A (149% dv)
- Carbohydrate Servings: 1½
- Exchanges: 1 starch, 1 vegetable, 1 lean meat, 2 fat
Reviews 1
January 07, 2017
By: Janelle
This was ok- nothing wrong with it, but not that exciting... I didn't get a whole lot of anchovy flavor- If I were to make this again I'd probably use a bit more.
