Broccoli rabe is also known as broccoli di rape and has a bitter taste that I love. The flavor is tempered by the beans and ham and can be made more mellow by long, slow cooking. Cooking it soon after washing adds just enough water when cooking.

Broccoli Rabe with Beans

Category

Category name

Ingredients

  • 8 ounces (4 to 5 cups) broccoli rabe, just washed
  • Olive oil
  • 3 large cloves garlic
  • ½ teaspoon hot pepper flakes
  • Salt
  • Freshly ground black pepper
  • 2 to 3 tablespoons water
  • 4 ounces sliced ham, cut into julienne
  • 1 (15-ounce) can cannellini or navy beans

Method

  1. Cut the wet broccoli tops into 3-inch lengths and if the stems are tough, peel them. Do not spin the broccoli dry.
  2. Heat 2 tablespoons of oil in a large saucepan over medium-high heat. Add the garlic and pepper flakes and cook, stirring, until the garlic slices start to take on a light golden color, 30 seconds to 1 minute. Add the broccoli and using tongs, turn the broccoli, lifting the garlic onto the broccoli and off the base of the pan. Season with salt and pepper; add the water. Cover and cook until tender but still firm, about 4 minutes. Add the ham and the white beans, reserving the bean liquid, and cook, stirring; if the mixture seems too dry, add some of the liquid from the beans. Cook until the beans are heated through. Drizzle with olive oil and serve immediately.