Sauteed Broccoli Rabe and Beans with Garlic

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Broccoli rabe with white beans is a flavorful and convenient dish that can be enjoyed as a side dish or main course. This recipe combines the bold flavor of broccoli rabe, red pepper flakes, and garlic. It’s quick and easy to prepare, perfect for busy weeknights.

sauteed broccoli rabe with white beans in a white bowl with a serving spoon

Broccoli rabe vs. broccoli

Not to be confused with broccoli, broccoli rabe is a leafy green vegetable that is often mistaken for broccoli. While they may sound and look the same, they are different.

Broccoli rabe, or rapini, has long stems and small florets. Unlike the mild flavor of broccoli, broccoli rabe has a slightly bitter and earthy taste that adds a delicious complexity to dishes.

🤍Why you will love this recipe

  • It’s a quick and easy recipe to make.
  • Sauteed broccoli rabe is versatile! Enjoy it as a main dish, side dish or serve it over fresh or homemade pasta.
  • Flavor! The blend of bitter with creamy white beans is the perfect combinaton of flavors.
an overhead view of the ingredients in separate bowls: broccoli rabe, red pepper flakes, chopped garlic, olive oil, white beans

Here is What You Will Need

This is an overview of the ingredients and steps to make this easy recipe. Scroll down for a printable full recipe card with exact measurements and detailed instructions.

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🛒Ingredients

  • Broccoli rabe
  • Fresh garlic cloves
  • Red pepper flakes
  • Olive oil

🥄Equipment

How to make sauteed broccoli rabe with beans

Prepare the ingredients: Rinse, trim and roughly chop the broccoli rabe. Chop the garlic, and drain and rinse the beans.

broccoli rabe in a pan with water

STEP 1: Fill a saucepan with water and bring the water to a boil. Using a slotted spoon, carefully place the broccoli rabe into the saucepan of water. After a bour a minute drain the broccoli and run cold after over it to stop it from cooking.

STEP 2: Heat the olive oil in a heavy skillet over medium-high heat. Once the oil is hot, add the garlic and broccoli rabe. Reduce to medium heat and saute for about 3 minutes.

broccoli rabe in a skillet with garlic and oil
broccoli rabe and beans in a skillet

STEP 3: Stir in the drained beans and red pepper flakes. Reduce the heat and cook on low heat until the broccoli rabe stalks are tender when pierced with a fork.

Ingredient Notes and Substitutions

The complete list of ingredients to make sauteed broccoli rabe is above. Below are notes about some of the ingredients, along with ideas for substitutes.

Broccoli rabe – The bitter flavor is reduced once the broccoli rabe is blanched in this recipe, but it will still have a bitter flavor. The best substitutes for broccoli rabe is another bitter green such as kale, swiss chard or arugula.

Garlic – If fresh garlic isn’t available, it can be replaced with 1/4 teaspoon of garlic powder per clove of garlic.

Red pepper – This adds a touch of heat to this dish and can be left out if you don’t like spicy food. If red pepper flakes are unavailable, they can be replaced with a dash or two (to taste) of cayenne pepper.

White beans – I prefer to use white navy beans which are smaller in size and have a smooth texutre. But any variety of white beans (cannellini beans, great northern beans) will work in this recipe. If white beans are not available, you can try lima beans or chickpeas. But keep in mind the flavor and texture might change.

What to serve with sauteed broccoli rabe and beans

Sauteed broccoli rabe with white beans tastes great as a vegetarian meal all by itself topped with freshly grated parmesan cheese. You can also add browned Italian sausage for a heartier dish.

Serve sauteed broccoli rabe over pasta, polenta, brown rice or your favorite whole grain.

Top the sauteed broccoli rabe with grilled seafood, chicken, pasta, pork chops with vinegar peppers or Mediterranean pork chops.

Recipe variations

Soup – Make this recipe a hearty soup by adding two to three cups of vegetalbe broth, diced tomatoes, carrots and celery.

Pizza – Top a flatbread, or french bread with sauteed broccoli and white beans.

Citrus – Brighten the flavor by adding a teaspoon of lemon zest or a tablespoon of lemon juice.

Nuts – Toss in a half cup of chopped wlanuts or almonds or a handful of pine nuts.

Mediterranean – Add a quarter cup of any combination of sun-dried tomatoes, kalamata olives, or roasted pepper.

Cheese – Add grated parmesan, pecorino romano or feta cheese.

How to store leftovers

Store leftover sauteed broccoli rabe in an airtight container for up to 3 days in the refrigerator. Reheat it on top of the stove or in the microwave.

💡Tips

  • Pat the broccoli rabe dry before adding it to the skillet to prevent splattering.
  • If the broccoli rabe tastes bitter, balance it with a drizzle balsamic glaze or honey.
How do I clean an prepare broccoli rabe before cooking it?

Wash the broccoli rabe thoroughly under runnning water to remove any dirt or debris. Trim the ends from the stems which can be tough then roughtly chop the broccoli rabe stems, leaves and florets.

Can I make this recipe for sauteed broccoli rabe for meal prep?

This recipe is perfect for meal prepping. Cook the recipe, divide it into portions and store in the refrigerator for a few convenient meals throughout the week.

Can I freeze sauteed broccoli rabe?

While this recipe can be frozen, the texture may change and is best enjoyed within 3 days. Place room temperature broccoli in a freezer safe container for up to three months. Defrost it in the refrigerator overnight and reheat in the microwave or on top of the stove.

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a close up picture of sauteed broccoli rabe in a white bowl with a serving spoon

Sauteed Broccoli Rabe with White Beans

Prep Time: 19 minutes
Cook Time: 20 minutes
Total Time: 39 minutes

Click on serving size to scale this recipe

Course: Side Dish Recipes
Cuisine: American Italian
Keyword: Sauteed broccoli rabe with beans
Servings: 2
Calories: 129kcal
Author: Anne
Scale this Recipe 2

Ingredients

  • 1 tablespoon [olive oil] extra virgin
  • 1/2 cup white beans navy or cannellini
  • 1 bunch broccoli rabe
  • 3 to 4 cloves of garlic chopped
  • water
  • red pepper flakes optional

Instructions

  • Prepare: Rinse and chop 1 bunch broccoli rabeinto 2 inch pieces and set it aside. Chop 3 to 4 cloves of garlic,
  • Bring a saucepan of water to boil.
  • Once the water boils, add the broccoli rabe to the boiling water and let it boil for a minute. Drain it and rinse it in cold water to stop the cooking; pat it dry with a paper towel.
  • Heat 1 tablespoon [olive oil]] in a skillet and add the chopped garlic and broccoli rabe. Cook the garlic and broccoli rabe until the garlic begins to soften which is about 5 to 8.
  • Stir in the beans and pepper flakes if you are using them; cook for a few minutes longer until everything is heated through and the broccoli rabe is tender.

Notes

Serve as a side dish with grilled or roasted meat or as a main meal over pasta or with crumbled sausage.
Store leftovers in the refrigerator for up to three days.  
 
See above for recipe tips, variations and more!

Nutrition

Calories: 129kcal | Carbohydrates: 11g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 151mg | Potassium: 355mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2963IU | Vitamin C: 25mg | Calcium: 143mg | Iron: 3mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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