White Beans with Broccoli Rabe & Lemon
Ingredients:
3 tablespoons olive oil
1 small lemon, very thinly sliced, seeds removed
2 sundried tomatoes, packed in oil
2 leeks, white and pale green parts only; washed, trimmed and thinly sliced
4 garlic cloves, thinly sliced
½ bunch broccoli rabe, chopped
Kosher salt and freshly ground black pepper
2 15-oz. cans white beans, rinsed
¼ cup fresh flat-leaf parsley leaves
2 tablespoons finely grated Parmesan, plus more for serving
Crushed red pepper flakes (optional)
Directions:
- Heat oil in a large Dutch oven or heavy pot over medium heat.
- Add lemon, sundried tomatoes, leeks, and garlic.
- Cook, stirring occasionally, until lemon and leeks are softened and brown in spots and tomatoes fall apart, about 5 minutes.
- Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.
- Add beans and ½ cup vegetable broth or water to the pot.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes.
- Mix in parsley and 2 tablespoons parmesan.
- Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more parmesan.
