Broccoli Rabe with Black Eyed Beans

By: Esther Vasa

Broccoli Rabe – 1 bunch
Cooked Black Eyed beans – 1 cup
Minced Garlic Cloves – 12
Diced Scallions – 1 cup
Extra Virgin Olive oil – 2 tbsp
Red Chilli Powder – ½ tsp
Clove and Cinnamon Powder – 2 pinches

Broccoli Rabe or Rapini belongs to the Brassica family and the leaves are slightly bitter in taste; have cancer-fighting potential due to the rich amounts of glucosinolates. Good source of vitamins A, C & K. High in fiber, folate, potassium, calcium and flavonoids. These leaves can ward off the free radicals that damage your cells.

Wash the broccoli rabe with the florets thoroughly in water. Pile up the leaves and cut them into bite sized bits. Set them aside. Heat up a big skillet and let the oil warm up. Then, add the scallions and garlic and stir for a minute. The aroma that fills your kitchen should be so appealing by now. Then add in the broccoli rabe and stir for two minutes. Next, add the salt, red chilli powder and clove-cinnamon powder. These spices fight the bitter taste. Mostly broccoli rabe is blanched but in this recipe we will stay away from blanching; so adding these extra spices will fight the bitter taste. Let the broccoli rabe cook for another four minutes. Switch off the stove and add cooked black eyed beans to the rapini. Stir quickly and transfer to a serving bowl. Enjoy it with some chicken or turkey on the side.

Preparation Time: 10 minutes

Serves: 4