If you have cooked beans on hand, this recipe can be pulled together fairly quickly. Broiling the rapini or other, sturdy brassicas, such as curly kale, makes them a bit crispy, but still satisfyingly chewy. You can roast this if you like, for about 15 minutes or so, adding the beans and garlic halfway through the roasting time. Lemon juice or vinegar is a nice counterpoint to the earthy beans and somehow mellows the rapini’s bitter edge.
1 bunch rapini, rinsed, trimmed, coarsely chopped
2 c cooked beans, rinsed if canned
3 – 4 cloves garlic, sliced or coarsely chopped, or to taste
3 T vegetable oil
salt, to taste
1 c ricotta cheese (not ricotta salata), or puréed cottage cheese
crushed red pepper flakes or cayenne or chile powder, to taste
1/4 c (peeled) grated beet or carrot, optional
2 T lemon juice or white wine vinegar
extra-virgin olive oil, for drizzling
1. Preheat broiler. Place an oven rack about 6″ away from the broiler element.
2. Combine the rapini, beans, and garlic on a baking sheet. Add the oil and salt, gently tossing to coat. If there seems to be too much for the baking sheet, mix everything in a large bowl, then transfer to the baking sheet. You may need to use two baking sheets–you want a layer that’s not too thick, so that the heat can quickly cook the greens. In the case of two sheets, you’ll need to do this in turns.
3. Broil for about 2 minutes, remove from oven and stir everything up, flipping rapini. Broil another 2 minutes or until the leaves are crispy and the stems tender.
4. Transfer to a serving platter and top with ricotta cheese, red pepper flakes, and grated beet, if using. Drizzle lemon juice and olive oil over all.