1 medium bunch
broccoli rabe, rapini, tough stems removed
fresh rosemary, minced
cooked cannellini beans or other white beans, drained and rinsed (or 2 15.5-ounce cans)
salt and freshly ground pepper, to taste
- In a saucepan of boiling salted water, cook the broccoli rabe until tender, about 5 minutes. Drain and run under cold water, then coarsely chop.Set aside.
- In a large skillet, heat the oil over medium heat. Add the garlic and cook for 30 seconds. Stir in the beans and the rosemary, then add the cooked broccoli rabe and season with salt and pepper to taste.
- Cook, stirring, until the flavors are well blended and the mixture is hot, about 10 minutes. Serve immediately
Adapted from "1,000 Vegan Recipes" by Robin Robertson (Wiley & Sons)
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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