The classic Italian combination of broccoli rabe, garlic and white beans is simmered in a savory vegetable broth for a nutritious meal full of fresh flavor. Broccoli rabe is related to the turnip and has deep green colored leaves with thin stalks and small buds that resemble broccoli florets. Broccoli rabe has a unique bitter taste that many find appealing, but if you want to lessen the bitterness you can quickly blanch the broccoli rabe before adding it to the skillet in step 2.
cost per recipe: $6.59
The price is determined by the national average.
tablespoons olive oil
cloves garlic, chopped
teaspoon crushed red pepper
cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth
bunch broccoli rabe (about 1 3/4 pounds), cut into 2-inch pieces (about 12 cups)
can (about 15 ounces) white cannellini beans, rinsed and drained
cup uncooked polenta, prepared according to package directions (about 4 cups cooked)
cup grated Parmesan cheese
Heat the oil in a 12-inch nonstick skillet over medium-low heat. Add the garlic and crushed red pepper and cook and stir for 2 minutes or until tender.
Increase the heat to high. Add the broth and heat to a boil. Reduce the heat to low. Add the broccoli rabe and cook for 8 minutes or until tender. Stir in the beans and cook until the mixture is hot. Season to taste.
Divide the polenta among 4 bowls. Spoon the broccoli rabe mixture over the polenta. Sprinkle with the cheese.