Light, bitter and creamy, this Lemony Broccoli with Kidney Beans recipe makes an equally good side dish with fried chicken or as a standalone vegetarian main dish.
Years ago I was talking to a group of friends about the dishes our mothers were constantly making that became our idea of home cooking. One of the women said that her Italian-American mother made broccoli rabe and cooked it with lots of lemon and kidney beans.
We asked them all like crazy: was that also your grandmother’s dish? (Yes!) Was it a weekend dish? (Yes!) Did her mom make it on vacation? (Yes!)
She told us how to make this broccoli raven dish and convinced us that a slightly bitter green cooked in a pan of hot oil would be something we’d love too. So I went home and made the dish and I’ve been making it ever since.
What is Broccoli Rabe?
Broccoli Rabe (aka Broccoli de canola and rapini) looks similar to the broccoli we all know, but it has pencil-thin stems, lots of leaves, and tiny flowers.
This green vegetable has an assertive bitter flavor when raw, but a quick blanch in boiling water will help tame the flavor, leaving only a whiff. For this recipe, cut the thicker stems in half lengthwise, then slice them into shorter pieces for faster blanching and easier eating.
Cooking with Broccoli Rabe
Finally, I return the blanched raven to the pan and let it cook for a few minutes to meld the flavors.
As delicious as this recipe is, broccoli rabe never really became one of my own feel-good foods — I didn’t grow up eating it like my boyfriend did. However, this lemon and beans recipe has become a popular side dish. I make it whenever I want an interesting green to serve with something simple like pork chops or rotisserie chicken.
Other side dishes you might like
- Sauteed zucchini with dill
- Roasted broccolini with creamy mustard sauce
- Sautéed vegetables with pine nuts and raisins
- Simply sautéed spinach
- Fried green beans with ginger and onions
Lemony Broccoli Rabe with White Beans
ingredients
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1 bunch Broccoli ravenends trimmed (about 2 1/2 pounds)
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1/2 teaspoon kosher saltor more to taste
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4 tablespoon olive oil
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1 lemonvery thinly sliced
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1 clove garlic
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2 (15 ounces) cans Cannellini Beans, drained and rinsed
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1/2 teaspoon crushed red pepper
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1/2 Cup wateror more if required
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1 lemoncut into wedges for serving
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extra crushed red pepperTo serve
method
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Prepare Broccoli Rabe:
Cut any thick stems (with leaves still attached) in half lengthwise. Then cut all the stems into 4 inch pieces.
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Blanch the broccoli:
Bring a pot of water to a boil and add 1/4 teaspoon salt. Add the broccoli and cook for 1 minute, turning occasionally in the water to cook evenly.
Drain and rinse under very cold water until the broccoli is no longer warm. Pat dry with kitchen paper.
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Prepare lemon slices:
In a large, heavy skillet, heat 2 tablespoons olive oil over medium-high heat. Add the lemon slices, overlapping if necessary, and cook without disturbing for 2 minutes. Flip and cook the other sides for another 2 minutes. The slices should be browned in spots. Transfer to a clean plate.
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Warm up white beans:
In the same skillet over medium-high heat (no need to clean), heat the remaining 2 tablespoons olive oil. Add the garlic, kidney beans, red pepper, and remaining 1/4 teaspoon salt. Cook for 2 minutes, stirring occasionally. Add the water and bring to the boil, reduce the heat and simmer for a further 1 minute.
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Put the Broccoli Rabe in the pan and cook:
Add the broccoli and cook, stirring frequently, for 3 minutes or until tender when the stalks are pierced with the tip of a knife. Add more water during cooking if pan seems dry. Stir in the lemon slices and toss in the mixture until the slices are just warmed through.
Taste for seasoning and add more salt if you like. Serve with lemon and paprika.
| nutritional information (per serving) | |
|---|---|
| 303 | calories |
| 15g | Fat |
| 42g | carbohydrates |
| 10g | protein |
