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BROCCOLI RAAB AND CANNELLINI BEANS WITH PANCETTA

The CIA Cookbook
by The Culinary Institute of America
Makes 8 servings
 

Ingredients

• 2 tbsp olive oil
• 1/4 cup diced pancetta or bacon
• 1/2 cup minced yellow onion
• 2 tsp minced garlic
• 2 bunches broccoli raab, trimmed
• 2 cups cooked or canned cannellini beans, drained and rinsed
• 1/2 cup chicken or vegetable broth
• 1 tsp salt
• 1/2 tsp ground black pepper
 

Directions

1. Heat the olive oil in a large sauté pan over medium heat. Add the pancetta or bacon and sauté until the fat renders and the pancetta is translucent, about 1 minute.

2. Add the onion and sauté, stirring frequently, until golden brown, about 5 to 6 minutes. Add the garlic and continue to sauté until the garlic is aromatic, about 1 minute more.

3. Add the broccoli raab by handfuls, stirring and sautéing until the leaves just wilt before adding more. Add the cannellini beans and the broth.

4. Bring to a simmer and cook until the broccoli raab is bright green and tender, about 3 to 4 minutes. Season the mixture with salt and pepper. Keep warm until ready to serve.