Rapini–also known as broccoli raab, raap, or rabe–is a green similar to kale or turnip greens that adds beautiful color and texture to dishes. It melds well with the flavors it is combined with and is a great source of vitamins and minerals. You could easily substitute kale, turnip greens, collards, or another hearty green.
Garlic Rapini with White Beans and Tomatoes
–1 can (14.5oz) white/cannelini/great northern beans, rinsed and drained
Heat the oil in a wok or skillet with deep sides over medium heat. Saute garlic for a few minutes before adding the rapini and a few shakes of red pepper flakes. Saute for 5-ish minutes until the rapini is wilted. Remove to a plate.
Add the can of diced tomatoes and the beans and stir together to mix. Turn heat up to medium-high and cook for 10-ish minutes or until tomato sauce begins to reduce.
You can serve the dish either by spooning the bean/tomato mixture over the rapini, or by dishing up the beans and tomatoes and then placing the wilted garlicky rapini on top.
Dammit Jim, I’m a cook not a doctor…
Serves: 2 as a meal; 4 as a side dish
Cook time: 15 minutes
Calories: 378 as a meal for 2; 189 if serving 4 as a side dish
