Gluten-Free, Vegan, Serves 4
- 3 Tbsp olive oil
- 1 lemon sliced thin
- 4 cloves garlic sliced thin
- 1/2 bunch broccoli rabe, chopped
- 30 ounces cannellini beans rinsed
- 1/4 cup parsley chopped
- 2 Tbsp vegan parmesan
- salt and pepper to taste
- 1/4 tsp crushed red pepper
Directions:
Heat the oil in a large Dutch oven over medium heat. Add the lemon and garlic. Cook, stirring occasionally, until the lemon has softened, about five minutes. Add the broccoli rabe; season to taste. Cook while tossing until bright green, crisp, and tender. About 5 minutes. Add the beans and 1/2 cup water to the pot. Bring to a boil. Reduce to a simmer, stirring occasionally, until the liquid is reduced by half. Slowly add the parsley and parmesan. Transfer to a platter. Top with pepper flakes and more cheese.