Broccoli Rabe with White Beans and Cheddar Breadcrumbs

Broccoli rabe and creamy white beans drizzled with olive oil, roasted for just 5 minutes in the oven, and topped with cheesy breadcrumbs is not only delicious, but it’s a foolproof formula for making any vegetable irresistible. Here’s what to do next time you’re staring down a bunch of kale, head of broccoli, or whole butternut squash: Season generously with olive oil and salt, roast in the oven until tender, and top with some combination of cheese and crispy, toasted panko. It’s like a deconstructed, healthy vegetable gratin that you can make in under 10 minutes.

It’s a particularly wonderful use for broccoli rabe (also called rapini), which has a bitter, peppery taste that needs a little love to make it palatable. Once it’s been tamed, the flavor is one of my favorites. 

How to cook broccoli rabe

Broccoli rabe can be sautéed, steamed, roasted, or cooked like any other vegetable. It just needs to be cooked (raw broccoli rabe is not delicious). I find roasting to be the absolute easiest way to cook it; you can make a lot at one time on a sheet pan, and it only takes 5 minutes at 425℉. 

Simply toss the broccoli rabe with your favorite seasonings (olive oil, salt, pepper, and red pepper flakes are my go-to), arrange on a sheet pan, and roast for 5 minutes at 425℉. 

Broccoli rabe serving suggestions

Serve this roasted broccoli rabe as a side dish, or on top of olive-oil-drenched toast, in a bowl of pasta with Parmesan cheese (or this whole-wheat pasta recipe), or on the side of roast chicken. For an easy one-pan meal, heat the oven to 425℉, arrange chicken on a sheet pan and cook, adding broccoli rabe to the pan for the last 5-8 minutes of cooking. Add a baked potato wrapped in foil to the oven at the same time as the chicken and you’ve got a complete meal.

More favorite vegetable recipes:

• Marinated Grilled Vegetables On Charred Bread With Whipped Feta
• Roasted Winter Squash With Creamy, Crunchy Toppings
• Balsamic Glazed Brussels Sprouts With Parmesan-Walnut Topping

How to make Broccoli Rabe with White Beans and Cheddar Breadcrumbs

On a large sheet pan, arrange the broccoli rabe and cannellini beans. Drizzle with olive oil, season with salt, pepper, and red pepper flakes. Toss gently; taste a bean and adjust seasonings.

Heat the oven to 425℉. While the oven is heating up, make the Cheddar breadcrumbs: To a small skillet, add the butter and garlic and heat over medium-low. Once the butter is melted and the garlic starts to sizzle, stir in the panko and toast until deeply golden-brown, stirring frequently, 3-5 minutes.

Remove from heat and stir in the Cheddar until melted. Taste and season with salt if needed.

Roast the broccoli rabe mixture for 5 minutes, until tender, bright green, and slightly crisp on the edges. Remove from the oven, scatter with the Cheddar breadcrumbs (breaking apart any large clusters), and serve.

Print Recipe

Broccoli Rabe with White Beans and Cheddar Breadcrumbs

5 Stars4 Stars3 Stars2 Stars1 Star (6 votes, average: 4.67 out of 5)

Side Dish – American

By Samantha – Serves: 2

Prep Time: 10 minutes – Cooking Time: 5 minutes – Total Time: 15 minutes

Broccoli rabe and creamy white beans drizzled with olive oil and spices, roasted for just 5 minutes in the oven, and topped with cheesy breadcrumbs.

Ingredients

• 1 bunch broccoli rabe, thick stems trimmed (like you'd trim asparagus)
• 1 15 ounce can cannellini beans, drained and rinsed
• Extra virgin olive oil
• Kosher salt and pepper
• ½ teaspoon red pepper flakes
• 2 tablespoons butter
• 2 garlic cloves, grated or pressed
• ⅓ cup panko breadcrumbs
• ⅓ cup grated sharp white Cheddar

Instructions

1

On a large sheet pan, arrange the broccoli rabe and cannellini beans. Drizzle with olive oil, season with salt, pepper, and red pepper flakes. Toss gently; taste a bean and adjust seasonings.

2

Heat the oven to 425℉. While the oven is heating up, make the Cheddar breadcrumbs: To a small skillet, add the butter and garlic and heat over medium-low. Once the butter is melted and the garlic starts to sizzle, stir in the panko and toast until deeply golden-brown, stirring frequently, 3-5 minutes. Remove from heat and stir in the Cheddar until melted. Taste and season with salt if needed.

3

Roast the broccoli rabe mixture for 5 minutes, until tender, bright green, and slightly crisp on the edges. Remove from the oven, scatter with the Cheddar breadcrumbs (breaking apart any large clusters), and serve.

Notes

The cannellini beans will want to sink to the bottom of the sheet tray when you toss them with the broccoli rabe- that’s okay! They won’t dry out if they’re hidden under the leafy greens. Serve this on top of olive-oil-drenched toast, in a bowl of pasta with Parmesan cheese, or on the side of roast chicken.