Lemony Broccoli Rabe with White Beans

• 1 bunch broccoli rabe

• 1/2 teaspoon salt

• 4 tablespoons olive oil

• 1 lemon, thinly sliced

• 1 clove garlic or 2-3 garlic scapes, minced

• 2 cooked or canned cannellini beans, drained and rinsed

• 1/2 teaspoon crushed red pepper

• 1/2 cup water, or more if needed

Wash broccoli rabe, with leaves still attached, slice any thick stems in half lengthwise, then chop into 4 inch pieces (leaves and stems). Blanche the broccoli rabe by bringing a saucepan of water with 1/4 teaspoon salt to a boil, add the broccoli rabe and cook for about 1 minute, turning the greens to make sure they cook evenly. Remove from pan, rinse with cold water until no longer warm and allow to drain.

In a skillet, heat 2 tablespoons of olive oil and add lemon slices, overlapping if needed, and cook lemon on low without disturbing for 2 minutes for each side of the lemon slices. Remove lemon slices from the pan. In the same skillet, add remaining 2 tablespoons of olive oil, garlic, cannellini beans, 1/4 teaspoon salt and red pepper. 

Cook, stirring occasionally for 2 minutes, then add 1/2 cup water, bring to a simmer and cook for an additional minute. Then, add blanched broccoli rabe and cook for 3 more minutes, stirring often. If the pan becomes dry add more water while cooking.

Finally, add lemon slices and allow them to warm with the dish. Serve hot garnished with chopped parsley and parmesan cheese. Sun-dried tomatoes are also a fun addition to this dish. 

You can swap the broccoli rabe with turnip green, beet greens, kale or swiss chard, depending on what you have available.