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.

Leave a Comment