Broccoli Rabe & Cannellini Beans

1. 1

   Trim the tough stems off the rapini. Blanch for about 5 minutes, then shock in ice water. Drain well - squeeze in paper towels or your hands.

2. 2

   Saute the pancetta until crispy, then remove to paper towels to drain.

3. 3

   Add the garlic and pepper flakes to the skillet, saute for a minute.

4. 4

   Add the broccoli rabe and beans, and toss around for a few minutes to heat through.

5. 5

   Add chicken broth to taste, depending on whether you want it soupy or dry, and let simmer for a bit. Add in a squeeze or 2 of lemon juice. Top with parmesan.

No additional tips available.