Description
A hearty, flavorful dish combining bitter broccoli rabe, creamy white beans, and crispy cheddar breadcrumbs. Perfect as a vegetarian main or a robust side dish.
Ingredients
- 1 bunch broccoli rabe (about 1 lb)
- 1 (15-ounce) can white beans, drained and rinsed
- 2 tablespoons olive oil
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
- 1/2 cup panko breadcrumbs
- 1/2 cup sharp cheddar cheese, shredded
- Zest of 1 lemon
- 1 tablespoon lemon juice
Instructions
- Trim the tough ends of the broccoli rabe and cut into 2-inch pieces.
- Bring a large pot of salted water to a boil. Add broccoli rabe and cook for 2 minutes. Drain and rinse under cold water to stop cooking. Squeeze out excess water.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds.
- Add the blanched broccoli rabe and white beans. Season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally.
- In a separate pan, heat the remaining 1 tablespoon olive oil over medium heat. Add panko breadcrumbs and toast until golden, about 3 minutes.
- Remove from heat and stir in shredded cheddar cheese and lemon zest.
- Transfer the broccoli rabe and beans to a serving dish. Sprinkle with cheddar breadcrumbs and drizzle with lemon juice.
- Serve warm.
Notes
- To mellow the bitterness of broccoli rabe, don’t skip the blanching step.
- You can substitute kale or spinach if you prefer a milder green.
- For a vegan version, use vegan cheese or omit the cheddar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 15mg
