Broccoli Rabe with White Beans and Potatoes

Broccoli Rabe with White Beans and Potatoes 1





45 (min)


side dish



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


  • 1In 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.
  • 2Drain well and set aside. Meanwhile, in large pot, heat oil over medium heat.
  • 3Add 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.
  • 4Add 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.