White Beans with Broccoli Rabe and Lemon

With the onset of fall and cooler weather, a warm yet refreshing dish is just the kind of dinner I need. Broccoli rabe is a vegetable typically seen on restaurant menus, but one that I rarely cook at home. That’s what first attracted my eye to this dish, plus the thinly sliced lemons which infuse flavor into the rest of the ingredients. This dish, both light and filling, works great as an entree for a one-person meal or as a side for a feast.

2014-10-12 20.41.20


> 1 tablespoon olive oil
> 1/2 lemon, thinly sliced
> 4 garlic cloves, chopped
> 1 bunch broccoli rabe, cut into bite-size pieces
> 1 can cannellini beans, rinsed
> salt and pepper


Heat oil in a large saucepan over medium heat. Add lemon and garlic, and cook until lemon is softened and brown in spots, about 5 minutes. Add broccoli rabe, and season with salt and pepper. Cook until bright green, about 5 minutes.

Add beans and 1/2 cup water to saucepan. Bring to a boil, and then simmer until liquid is reduced by half, about 5 minutes.

Makes 3 servings.

Adapted from Bon Appetit.



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