Recipe: Roasted broccoli rabe with white beans and ricotta salata
Total time: 30 minutes
Servings: 8 to 12
Note: Reserve half of the bean and wine mixture in Step 3 for use in the green chile and chicken stew, or add all of the bean mixture to the broccoli rabe, if preferred. Ricotta salata can be found at Bristol Farms, Whole Foods and the Cheese Store of Beverly Hills.
1/4 cup olive oil, divided
1 tablespoon orange zest
3 shallots, roughly chopped
2 medium bunches broccoli rabe (about 1 1/2 pounds total), trimmed and cut into 2-inch and 3-inch pieces
Freshly ground black pepper
1 tablespoon finely chopped thyme
1 teaspoon red pepper flakes
3 cloves garlic, chopped
2 (15-ounce) cans cannellini beans, rinsed and drained
1/2 cup dry white wine
1 ounce ricotta salata
1. Heat the oven to 425 degrees. Line a large baking sheet with foil and set aside.
2. In a large bowl, place 2 tablespoons of the oil, orange zest, shallots and broccoli rabe along with three-fourths teaspoon salt and one-fourth teaspoon pepper and toss well. Spread the broccoli rabe in an even layer on the baking sheet and place in the oven. Roast, tossing halfway through, until the broccoli rabe is wilted, tender and some leaves are just crispy, about 15 minutes.
3. Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the thyme, pepper flakes and garlic and cook, stirring occasionally, until the garlic is golden, about 1 minute. Add the beans, one-fourth teaspoon salt and a pinch of pepper and cook, stirring often, until heated through and fragrant, 3 to 5 minutes. Add the wine, stir gently and cook, scraping up any browned bits from the bottom of the skillet, until most of the liquid has evaporated but the beans are still moist, 3 to 5 minutes more. (Reserve half of the bean mixture for the green chile and chicken stew, if you like.)
4. Transfer the broccoli rabe to a large serving bowl when done. Toss with the beans and shave the ricotta salata on top. Serve immediately.