You can’t go wrong with this classic Italian side dish. It all starts with salty anchovy paste and sliced garlic; then comes cubes of tender pancetta sautéed until crisp. Bite-sized pieces of bitter broccoli rabe is then added in and cooked until wilted. The final touch is a splash of chicken broth and a can of buttery white beans. Hearty and delicious, this Italian sauté is perfect alongside a pot roast or baked pork tenderloin.
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Broccoli Rabe, White Bean & Pancetta Sauté
Ingredients:
- 1 Tablespoons extra virgin olive oil
- 2 cloves of garlic, thinly sliced
- 1 teaspoon anchovy pasty
- 2 oz. cubed pancetta
- 1 large heat of broccoli rabe, cut into bite-sized pieces
- ½ cup chicken stock
- Salt and pepper
- 1 (14.5 oz.) can white beans, drained and rinsed
Directions:
- Heat the oil in a large, straight-sided sauté pan over medium heat. Add in the garlic and anchovy paste and sauté for 30 seconds. Add in the pancetta and while constantly stirring, cook for 3 minutes more.
- Add in the cut broccoli rabe, season with ½ teaspoon salt and ¼ teaspoon of pepper. Sauté for 3 more minutes, or until the broccoli rabe is wilted. Add in the chicken stock and reduce the heat to low. Add in the drained white beans, heat over low heat for an additional minutes. Adjust seasonings if necessary, serve warm.
Tagged: anchovy paste, bitter greens, broccoli rabe, garlic, greens, Italian, pancetta, rapini, side dish, vegetable, white beans
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