MENU
 
 
 
 

  • Broccoli Rabe With White Beans And Potatoes

    0 votes
    Broccoli Rabe With White Beans And Potatoes
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 med potatoes, (1 1/2 lbs.), peeled quartered and sliced
    • 2 Tbsp. extra-virgin extra virgin olive oil
    • 5 lrg garlic cloves, chopped
    • 1 tsp red pepper flakes, or possibly more to taste
    • 2 bn broccoli rabe, large bunches bottom 3 inches of stems trimmed remainder cut crosswise in half
    • 1/4 tsp salt
    • 1/4 tsp freshly grnd pepper
    • 2 c. cooked or possibly rinsed canned Great Northern Or possibly other white beans
    • 15 ounce canned vegetable broth

    Directions

    1. 6 SERVINGS DAIRY-FREE
    2. In this deliciously different stew, the mildly bitter taste of the broccoli rabe is a nice complement to the starchy white beans and potatoes. Serve it in large, shallow soup bowls with hardcrusted Italian bread to soak up all the luscious sauce.
    3. In medium saucepan, combine potatoes with lightly salted water to cover and bring to a boil over high heat. Reduce heat to medium-low, partially cover and cook till potatoes are fork-render, about 10 min. Drain well and set aside.
    4. Meanwhile, in large pot, heat oil over medium heat. Add in garlic and pepper flakes and cook, stirring occasionally, 2 min. Stir in broccoli rabe, salt, pepper and 1/4 c. water. Cover; cook till broccoli rabe is tender, stirring occasionally, 5 to 8 min.
    5. Add in cooked potatoes, beans and broth and mix well. Increase heat to medium-high and bring to a boil. Cook, uncovered, stirring occasionally, till flavors have blended and mix is heated through, about 5 min. Adjust seasonings to taste and serve warm

    Similar Recipes

    Leave a review or comment