Bon Appétit | December 2013
photo by Hirsheimer & Hamilton
yield
Makes 4 servings
active time
15 minutes
total time
25 minutes
If you like bold, assertive flavors, this rustic side dish is for you. Try it with roast chicken or pork tenderloin.
Ingredients
Preparation
Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies 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 1/2 cup water to 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.
Per serving: 320 calories, 13 g fat, 9 g fiber
Nutritional analysis provided by Bon Appétit
my notes
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