Ingredients:
2-bunches Rapini (aka broccoli rabe)
1-14oz cannellini beans, drained, and rinsed
3Tbs-olive oil
1-shallot, chopped
12-cloves garlic, half minced, half sliced
1/2Tsp-crushed red pepper flakes
1/2cup-pecorino Romano cheese
2/3cups-chicken broth
Salt to taste
Method:
Begin by putting a large pot of water on to boil over high heat on stove top. Next cut the stalks off rapini and rinse under cold water in a colander. Once water starts to boil add the rapini, stir and allow to cook for 3 minutes. Drain and set aside in a bowl.
Heat a large skillet over medium heat on stove top, once hot add oil, garlic, shallots, and stir. After a couple minutes, add the red pepper flakes and rapini, stir again and cook for 2 to 3 minutes. Then add cannellini beans and broth, cook for 5 to 7 minutes. Add salt to taste, remove from heat and place in a serving dish. Sprinkle Romano cheese over top, stir to combine before serving and enjoy!