Sweet & Creamy Broccoli Rabe – BY JENNIFER K.

INGREDIENTS

• 1 bunch broccoli rabe, washed, stems trimmed
• 1 can Eden brand cannellini beans
• 2-3 Portobello mushroom caps, chopped
• 1/2 cup sundried tomatoes, chopped
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Celtic sea salt to taste
• Red pepper flakes
• Grana Padano Parmigiano cheese for garnish (optional)

DIRECTIONS

• Heat oil over medium heat in a large pot and add garlic, cooking for 2 minutes.
• Add mushrooms and stir, cooking for another 5 minutes.
• Add sundried tomatoes and beans, and stir until warmed.
• In the meantime, bring a large pot of water to a boil and blanch broccoli rabe for 7 minutes.
• Drain well and add broccoli rabe to bean mixture.
• Stir until combined and season with salt, red pepper flakes, and optional Parmigiano to taste.

Tip:

Broccoli rabe is often overcooked, which brings
out excessive bitterness in this otherwise delicious
superfood. The key to cooking broccoli rabe is to blanch
it for 7 minutes. At that point, it is perfectly cooked, soft
enough to bite, but not chewy or overly bitter.