Broccoli Rabe with Cannellini Beans and Chestnut Lemon-Scented Rice

If you like a little bitter, you’ll probably like a little broccoli rabe. The leafy green vegetable, containing small, flowery heads that resemble broccoli, has a distinct taste, much like that of mustard greens. To compliment its sharp flavor, I always love to add olive oil and garlic. For this meal, I decided to serve the broccoli rabe with a good portion of lemon-scented rice, going along with the lemon which I’d be using to top off the rabe. To the rice, I also added in some chestnuts whose sweetness pairs perfectly with the slightly bitter broccoli rabe. I was left with a vibrant plate packed full of wholesome, healthy flavor. My favorite.

Broccoli Rabe with Cannellini Beans

-1 large bunch broccoli rabe
-5 cloves garlic, (2-1/2 to 3 Tbsp.), finely chopped
-1/2 tsp. red pepper flakes, or 2 dried chillies, deseeded and diced
-3 Tbsp. olive oil
-1/8 tsp. salt
-1/2 lemon, juiced
-Parmesan, optional

Wash and cut off ends and extra large stems of broccoli rabe. Chop into 2-inch pieces. Steam broccoli rabe for 3 minutes. Immediately drain and rinse under cold water. Set aside.

Heat olive oil in large saute pan over medium heat. Reduce heat to medium-low, and add garlic and chili flakes. Saute 5 minutes. Stir in beans, and saute an additional 3 minutes. Add blanched broccoli rabe, sautéing until tender, about 3 minutes. Remove from heat. Squeeze half of lemon on top. Sprinkle with Parmesan, if desired. Serve aside or atop Chestnut Lemon-Scented Rice (recipe below).

Chestnut Lemon-Scented Rice

-1 cup rice
-2 cups water
-1 bay leaf
-6 oz. chestnuts, chopped
-Zest of 1 lemon
-Juice of 1/2 lemon
-Pinch of salt

Bring all of the ingredients to a bowl. Reduce heat to simmer, and cook for 45 minutes. Remove from heat, and let sit for 5 minutes. Drizzle with olive oil and a dash of pepper, and serve.

Also, the winner of the Justin’s Nut Butter Giveaway is Anash. Congrats! Please send me an email with your full name and address.