Broccoli Rabe Bean Pasta

 Broccoli Rabe and Bean Pasta

Broccoli Rabe or Rapini is known to be a bitter green, from the cabbage family.  Leaves, stems, and buds are all edible parts that can be eaten.  The Buds somewhat resemble broccoli but do not form a large head.  

There are many types of bitter greens, such as collard greens, turnips, and mustard greens.  They are all fiber boosting worth trying.  Salt is a good friend to bitter greens.  In my recipe, I used anchovy for saltiness but you can also use bacon or pancetta.  Other ingredients I used to balance the flavors were sundried tomatoes for added sweetness and toasted pine nuts for that nutty taste.  With a little touch of fresh herbs and grated cheese, you will have a wonderful meal to toss with your choice of pasta, rice, or even by itself as a side dish vegetable.  If you like heat, go ahead and add that in as well, I did.  

Ingredients:

2 heads broccoli rabe, washed

2 TBS olive oil

1 can anchovies, drained

3 cloves garlic, minced

3 TBS butter

1/4 tsp red pepper flakes

1 can cannellini beans

1/3 cup sun-dried tomatoes

1/3 cup fresh herbs (basil/parsley)

1/4 cup grated cheese

1/4 cup pine nuts, toasted

12 ozs pasta, cooked (spaghetti or other)

Directions:

1.  Rinse broccoli rabe in a strainer in the sink.  Drain.  Place on a cutting board and cut into desired size pieces.  Pat dry with dry paper towels before adding to the skillet.

2.  Heat oil in a large skillet over med/high heat.  Add broccoli rabe and saute until soft, approx. 10 mins.  Open up the center of the skillet by pushing the rabe to the sides.  Add the anchovy to the center of the skillet and cook until the anchovy starts to break down and melt.  Add the garlic, butter, and red pepper flakes and cook for another 3 mins.  Stir

3.  Stir in the beans and sun-dried tomatoes.  Cook for 5 mins.  Toss in the fresh herbs, and cheese.

Pour the broccoli rabe over top of your favorite cooked pasta.  Sprinkle with toasted pine nuts, fresh herbs, and extra grated cheese.