Lemony Broccoli Rabe with White Beans

Ingredients

• 1 bunch broccoli rabe, ends trimmed
• 1/2 teaspoon salt, or more to taste
• 4 tablespoons olive oil
• 1 lemon, very thinly sliced
• 1 clove garlic, chopped
• 2 cans cannellini beans, drained and rinsed
• 1/2 teaspoon crushed red pepper
• 1/2 cup water, or more if needed
• 1 lemon, cut into wedges, for serving
• Extra crushed red pepper, for serving

Directions

1. For the broccoli rabe, slice any thick, leafy stalks lengthwise down the middle, then chop every stem into 4-inch lengths.
2. Set a saucepan of water over high heat; when it boils, stir in 1/4 teaspoon salt. Drop in the broccoli rabe and cook for 1 minute, moving it around occasionally so it cooks evenly. Drain, rinse under very cold water until the greens are no longer warm, and pat dry with paper towels.
3. Warm 2 tablespoons olive oil in a large, heavy skillet set over medium-high heat. Lay in the lemon slices, letting them overlap if needed, and leave them undisturbed for 2 minutes. Flip them over and cook 2 minutes more, until the surfaces show browned spots. Move the lemons to a clean plate.
4. Using the same skillet without wiping it out, warm the remaining 2 tablespoons olive oil over medium heat. Add the garlic, then the white beans, red pepper, and the remaining 1/4 teaspoon salt. Cook for 2 minutes, stirring now and then. Pour in the water; once it boils, lower the heat and simmer for another 1 minute.
5. Fold the broccoli rabe into the skillet and cook for 3 minutes, stirring often, until the stems are tender when pierced with the tip of a knife. If the pan looks dry as it cooks, add more water. Stir the lemon slices back in and turn them through the mixture just until warmed.
6. Taste and add more salt if needed. Serve with lemon and red pepper.