Broccoli Rabe with White Beans and Potatoes Recipe

Broccoli Rabe with White Beans and Potatoes

6 servings

30 minutes or fewer

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 hard-crusted Italian bread to soak up all the luscious sauce.

15-oz. can vegetable broth
2 cups cooked or rinsed, canned Great Northern or other white beans
3 medium potatoes (1 ½ lbs.), peeled, quartered and sliced
2 Tbs. extra-virgin olive oil
5 large cloves garlic, minced
1 tsp. red pepper flakes, or more to taste
2 large bunches broccoli rabe, bottom 3 inches of stems trimmed, remainder cut crosswise in half
¼ tsp. salt
¼ tsp. freshly ground pepper

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 until potatoes are fork-tender, about 10 minutes. Drain well and set aside.
Meanwhile, in large pot, heat oil over medium heat. Add garlic and pepper flakes and cook, stirring occasionally, 2 minutes. Stir in broccoli rabe, salt, pepper and 1/4 cup water. Cover; cook until broccoli rabe is tender, stirring occasionally, 5 to 8 minutes.
Add cooked potatoes, beans and broth and mix well. Increase heat to medium-high and bring to a boil. Cook, uncovered, stirring occasionally, until flavors have blended and mixture is heated through, about 5 minutes. Adjust seasonings to taste and serve hot.