Ingredients
3 tablespoons extra-virgin olive oil
3 anchovy fillets
5 cloves garlic, very thinly sliced
1.5 Meyer Lemons very thinly sliced (leave the peel on)
1 bunch broccoli rabe
2 cup dried white beans soaked overnight and then cooked or two 15 ouncecans
½ cup of water or chicken stock
freshly grated parmesan
crushed red pepper flakes
salt to taste
Preparation
In a large skillet, heat the oil over medium flame. Sauté the anchovies, lemon, and garlic, stirring often so as not to burn the garlic but let the lemon brown a bit. Add the broccoli rabe and sauté until it is tender but still bright green.
Add the cooked or canned beans and the water or stock. Bring to a boil and then reduce the heat to simmer gently until the liquid is reduced by about half. The beans should be slightly soupy. Add in the crushed red pepper and salt to taste. Stir in the parsley leaves and serve with plenty of freshly grated parmesan.
Delicious with a thick crusty bread and a green salad, over pasta, or as an accompaniment to roast chicken or fish.
