“Tuscan White
Beans & Broccoli Rabe”, (page 256), is a main dish that can be on the table
in 30-minutes or so, providing you have cooked beans on hand. Five simple
ingredients – broccoli rabe, garlic, beans, broth, and fresh rosemary – make up
this stove-top meal, with broth standing in for the oil called for in the
recipe. If you look closely, you might notice I did not use broccoli rabe, substituting
broccoli instead. I have tried broccoli rabe a handful of times, and so far I’m
not a fan, so I opted to take the safer route, and use broccoli crowns in their
place. The dish seemed a little dry, so I included a cup of broth to make it
more soupy. The recipe notes also suggest the optional addition of cooked pasta
for an even heartier meal.
As simple as
this dish looked, I was pleasantly surprised to find the combination of flavors
exquisitely pleasing. Was it the broth? The fresh rosemary? The overall
combination of everything? I can’t say for sure, but my husband and I ended up
eating the entire potful in one sitting, that’s how much we both enjoyed it.
Keeping it
“McDougall Friendly” check list:
- Replace the 2 Tablespoons of olive oil with ½ - 1 cup of vegetable broth.
I have only ever seen broccoli rabe here once, which was an exciting moment for me. But never again. So I always have to use something else as a stand in. Normally broccolini, though I know rabe is also quite leafy, so perhaps I should throw in some spinach as well.
ReplyDeleteHi Susan! Good idea on using broccolini, that would have been a great substitution for the rabe. Some additional leafy greens would be a good addition as well. I don't know what it is, but I just find the rabe too, too bitter. With so many other greens available, the options are endless! :)
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