Broccoli Rabe and Cannellini Bean Salad
Published April 13, 1993
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
1 pound broccoli rabe, trimmed and cut across into 1-inch pieces
7 tablespoons olive oil
2 19-ounce cans cannellini beans, drained and rinsed
¾ cup thinly sliced, peeled celery
4 teaspoons red-wine vinegar
2 ½ teaspoons kosher salt
Freshly ground black pepper to taste
Nutritional analysis per serving (6 servings as a side dish)
41 grams carbs; 365 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 11 grams fiber; 669 milligrams sodium; 16 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the broccoli rabe in a 14-by-9-by-2-inch oval dish, and toss with 4 tablespoons of the olive oil. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes. Prick plastic to release steam.
- Step 2
Remove from oven and uncover. Let cool to room temperature. Place in a bowl and gently stir in the remaining ingredients.
Private Notes
Comments
By now we should all realize that "microwave plastic" is problemmatic. The food being cooked absorbs molecules from the plastic wrap. Just cover the dish with a ceramic plate. It works beautifully and you're not impacting your families' hormonal balance or the environment.
Anyone know if microwaving like this will get rid of the bitterness the same way blanching does? Bitter greens are my favorite, but broccoli rabe has proven to be too much for me unblanched.
By now we should all realize that "microwave plastic" is problemmatic. The food being cooked absorbs molecules from the plastic wrap. Just cover the dish with a ceramic plate. It works beautifully and you're not impacting your families' hormonal balance or the environment.