White Bean With Broccoli Raab

Adapted from Bon Appetit


3 tablespoons olive oil

1 small lemon, very thinly sliced, seeds removed

4 garlic cloves, thinly sliced

½ bunch broccoli raab, chopped after removing the bottom two inches of stem

Kosher salt and freshly ground black pepper

2 15-oz. cans cannellini (white kidney) beans, rinsed

¼ cup fresh flat-leaf parsley leaves

2 tablespoons finely grated Parmesan, plus more for serving

Crushed red pepper flakes (optional)


Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic.

Cook, stirring occasionally until the lemon is softened and brown in spots, about 5 minutes.

Add broccoli raab; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.

Add beans and ½ cup water to a pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes.

Mix in parsley and 2 Tbsp. Parmesan.

Transfer to a platter, sprinkle with red pepper flakes if desired, and top with more Parmesan.