I like to round out the slightly bitter flavor of broccoli rabe with something creamy (in this case crumbled feta cheese) and with something tangy (in this case balsamic vinegar). Broccoli rabe is a healthy and quick side dish idea that comes together in a quick sauté in mere minutes; I start this dish out with sliced garlic and crushed red pepper flakes, then comes the chopped rapini, a can of buttery white beans and a sprinkling of the feta cheese. A lovely accompaniment to any main dish you desire, but also a nice base to toss in with your favorite of pasta shapes.
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Broccoli Rabe & White Beans with Crumbled Feta
Ingredients:
- 1 Tablespoon extra virgin olive oil
- Pinch of crushed red pepper flakes
- 2 garlic cloves, peeled and thinly sliced
- 1 large head of broccoli rabe/rapini, ends trimmed and all cut into bite-sized pieces
- Salt and pepper
- 1 (15 oz.) can white beans, drained and rinsed
- Splash of balsamic vinegar
- ½ cup crumbled feta cheese
Directions:
- In a large straight-sided skillet or Dutch oven, heat the oil over medium-high heat. Add in the red pepper flakes and garlic and cook for 30 seconds. Add in the chopped broccoli rabe and season with 1/2 teaspoon salt and a grinding of black pepper. Saute over medium-high heat for 5-7 minutes, or until the broccoli rabe is wilted.
- Toss in the white beans and reduce the heat to low; cook for an additional 3 minutes, to warm the beans. Add in the splash of vinegar, stir and then the cheese. Serve warm.
Tagged: balsamic vinegar, broccoli rabe, feta cheese, garlic, rapini, side dish, vegetarian side dish, white beans
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