cateory: courses
Broccoli Rabe with Garbanzo Beans
Reviews: 198
Ingredients:
- 2 bunches broccoli rabe (11⁄4 pounds each), trimmed
- 21⁄2 teaspoons salt
- 2 tablespoons olive oil
- 3 garlic cloves, crushed with side of chef’s knife
- 1⁄4 teaspoon crushed red pepper
- 1 can (15 to 19 ounces) garbanzo beans, rinsed and drained
- For a quick and flavorful weeknight supper, toss these tasty bitter greens with a hearty pasta, such as penne, rotelle, or bow ties, and sprinkle with Parmesan cheese.
How to make
Broccoli Rabe with Garbanzo Beans
Broccoli Rabe with Garbanzo Beans
- In 8-quart saucepot, heat 4 quarts water to boiling over high heat. Add broccoli rabe and 2 teaspoons salt; heat to boiling. Cook until thickest part of stems is tender, about 3 minutes. Drain, reserving 1⁄4 cup cooking water. Cool slightly, then cut into 11⁄2-inch pieces.
- Wipe saucepot dry with paper towels; add oil and heat over medium heat. Add garlic and cook, stirring, until golden. Add crushed red pepper and cook 15 seconds. Add broccoli rabe, garbanzo beans, reserved cooking water, and remaining 1⁄2 teaspoon salt. Cook, stirring, until heated through, about 3 minutes. Makes 8 accompaniment servings.
Comments for
Broccoli Rabe with Garbanzo Beans
Broccoli Rabe with Garbanzo Beans
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