White Beans with Broccoli Rabe, Parsley and Lemon

  • 3 tablespoons olive oil
  • 1 small lemon, very thinly sliced, seeds removed
  • 2 anchovy fillets packed in oil
  • 4 garlic cloves, thinly sliced
  • ½ bunch broccoli rabe, chopped
  • Kosher salt and freshly ground black pepper
  • 2 15-oz. cans cannellini (white kidney) beans, rinsed
  • ¼ cup fresh flat-leaf parsley leaves
  • 2 tablespoons finely grated Parmesan, plus more for serving
  • Crushed red pepper flakes (optional)

Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes. Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.

Add beans and ½ cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes. Mix in parsley and 2 Tbsp. Parmesan.

Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.

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