I love an easy and flavorful vegetarian dinner moment and this recipe will give you just that. I made it a few weeks ago then again a week later to shoot and it’s going on the menu this week too. It’s one of those dishes that you can eat every week without getting sick of it.
It works as a sandwich or on its own and makes great leftovers too. I usually make it half-covered in mozz and half without the mozz but with extra parm or pecorino for me.
I adapted it from a recipe I read in Bon Appetit that can also be found here.
– 4 cloves, minced garlic
– 3 tbsp, olive oil
– 2 tbsp, tomato paste
– ½ tsp, red pepper flakes
– 1 bunch broccoli rabe or lacinato kale, chopped
– Salt and black pepper to taste
1 14-oz. can, crushed tomatoes
– 2 15-oz. cans cannellini beans, rinsed
– 1 cup shredded mozzarella
– Grated Parmesan and toasted country-style bread (for serving)
1. Heat olive oil in an ovenproof skillet over medium heat, add minced garlic. Cook for the next few minutes, stirring constantly to avoid burning.
2. Add tomato paste and red pepper flakes. Stir and cook until the paste darkens, for about 2 minutes.
3. Add rabe or kale to the skillet and toss it all together to coat. Cook, stirring occasionally for 5-6 minutes.
4. Add the crushed tomatoes and cook for another 7-8 minutes, stirring occasionally.
5. Add salt and pepper to taste, stir, then add the rinsed beans and 1/4 cup of water.
6. Bring the liquid to a simmer and cook for another 5 minutes.
7. Sprinkle the top with shredded mozzarella and transfer the skillet to the oven. Broil the beans until the cheese is melted and slightly browned, about 2 minutes.
8. Top with Parmesan, some olive oil, and red pepper flakes and serve with yummy bread for dipping.
Photo by Julia Dags.