Makes 4 servings


  • 1 tablespoon olive oil
  • 2 tablespoons diced pancetta or 1 strip bacon, diced (optional)
  • 1/4 cup minced yellow onion
  • 1 garlic clove, minced
  • 1/2 cup chicken or vegetable broth
  • 6 cups trimmed broccoli rabe
  • 1 cup cooked cannellini beans
  • Salt, as needed
  • Freshly ground black pepper, as needed
  • 1/4 cup grated Parmesan (optional)
  • 1/4 tsp freshly grated nutmeg


  1. Heat the oil in a large sauté pan over medium heat. Add the pancetta or bacon, if using, and sauté until the fat renders and the pancetta is translucent, about 1 minute.
  2. Increase the heat to high, add the onion and garlic, and sauté until the garlic is aromatic, about 1 minute more.
  3. Add the broth and bring to a simmer. Add the broccoli rabe and the beans and cook until the broccoli rabe is bright green and tender, 4 to 5 minutes. Season generously with salt and pepper.
  4. Remove from the heat and stir in the cheese and nutmeg. Serve immediately.



    The stems on the broccoli rabe were not tender after 5 minutes. I probably should have cut the stems shorter. We do like eating the stems . Next time I will try to blanch the stems first just to soften them.


      I have this problem sometimes, too (sometimes I get stems that are nice and tender, sometimes they take forever to cook!). Since I hate the added step of blanching, I often will cut the broccoli rabe into smaller pieces and cook the stems first for a few minutes, and then add the tops with the florets and leaves to finish up.


    tastes good!


    A very flavorful recipe. Thank you. Reminds me of shuck beans in West Virginia when I was a girl. The flavors are reminiscent but refined. Lovely.

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