Ingredients
1bunchbroccoli rabe,ends trimmed, (about 2½ lbs)
½tspsalt,or more to taste
4tbspolive oil
1lemon,very thinly sliced
1clovegarlic,chopped
30ozcannellini beans,(2 cans), drained and rinsed
½tspred pepper,crushed
½cupwater,or more if needed
1lemon,cut into wedges, for serving
extra crushed red pepper,for serving
Preparation
Cut any thick stems (with leaves still attached) in half lengthwise. Then cut all the stems into 4-inch pieces.
Bring a saucepan of water to a boil and add salt. Add the broccoli rabe and cook for 1 minute, turning them in the water occasionally so they cook evenly.
Drain and rinse with very cold water until the broccoli is no longer warm. Pat dry with paper towels.
In a large heavy skillet over medium-high heat, heat 2 tablespoons of the olive oil. Add the lemon slices, overlapping if necessary, and cook without disturbing for 2 minutes.
Turn and cook the other sides for 2 minutes more. The slices should be browned in spots. Transfer to a clean plate.
In the same skillet over medium heat (no need to clean), heat the remaining 2 tablespoons olive oil. Add the garlic, white beans, red pepper, and
salt. Cook, stirring occasionally, for 2 minutes. Add the water and bring to a boil, lower the heat, and simmer for 1 minute more.
Add the broccoli rabe and cook, stirring often, for 3 minutes, or until it is tender when the stems are pierced with the tip of a knife.
During cooking, add more water if the pan seems dry. Stir in the lemon slices and turn them in the mixture until the slices are just heated through.
Taste for seasoning and add more salt, if desired. Serve with lemon and red pepper.
