This hearty dish flavored with garlic, rosemary, and a bit of lemon makes a terrific side dish for lamb or beef.
SERVES 6 TO 8
INGREDIENTS:
- 4 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 2 teaspoons finely chopped fresh rosemary
- Pinch of red pepper flakes
- 3 bunches broccoli rabe, trimmed and coarsely chopped
- 3 cups chicken stock or store-bought chicken broth
- 1 cup small white beans, presoaked and drained
- Grated zest of 1 lemon
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS:
- Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat. Add the garlic, rosemary, and red pepper flakes and sauté for 1 minute. Add the broccoli rabe and stir to coat with the oil mixture. Add the stock and beans, stirring to blend, and drizzle with 1 tablespoon of the oil. Lock the lid in place and cook at high pressure for 10 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to escape the steam. Stir in the lemon zest. Taste for seasoning and add salt and pepper if necessary. Using a slotted spoon, transfer the beans and greens to a serving bowl and drizzle with the remaining tablespoon of oil. Serve the dish warm or at room temperature.
