by madball911
Photo by madball911
madball911's Notes:
1 bunch broccoli rabe Ask a question about this ingredient
14 ounces can of cannellini beans, drained and rinsed Ask a question about this ingredient
1 garlic clove, minced Ask a question about this ingredient
1 1/4" thick slice pancetta, diced small Ask a question about this ingredient
dashes hot pepper flakes Ask a question about this ingredient
1 cup chicken broth, approximately Ask a question about this ingredient
1 splash lemon juice Ask a question about this ingredient
parmesan cheese, to taste Ask a question about this ingredient
Trim the tough stems off the rapini. Blanch for about 5 minutes, then shock in ice water. Drain well - squeeze in paper towels or your hands.
Ask a question about this stepSaute the pancetta until crispy, then remove to paper towels to drain.
Ask a question about this stepAdd the garlic and pepper flakes to the skillet, saute for a minute.
Ask a question about this stepAdd the broccoli rabe and beans, and toss around for a few minutes to heat through.
Ask a question about this stepAdd chicken broth to taste, depending on whether you want it soupy or dry, and let simmer for a bit. Add in a squeeze or 2 of lemon juice. Top with parmesan.
Ask a question about this step
Kristen is the Senior Editor of food52.
