Sweet & Creamy Broccoli Rabe – BY JENNIFER K.


  • 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)


  • 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.


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.