Recipe for Broccoli Rabe with White Beans and Potatoes 
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Yield:
6
Ingredients:
Amount Ingredient
3 med potatoes, (1 1/2 lbs.), peeled
quartered and sliced
2 tbl extra-virgin olive oil
5 lrg garlic cloves, minced
1 tsp red pepper flakes, or more to taste
2 bn broccoli rabe, large bunches
bottom 3 inches of stems trimmed
remainder cut crosswise in half
1/4 tsp salt
1/4 tsp freshly ground pepper
2 cup cooked or rinsed canned Great Northern
OR other white beans
Instructions:
Instructions: 6 SERVINGS DAIRY-FREE

In this deliciously different stew, the mildly bitter taste of the broccoli rabe is a nice complement to the starchy white beans and potatoes. Serve it in large, shallow soup bowls with hardcrusted Italian bread to soak up all the luscious sauce.

In medium saucepan, combine potatoes with lightly salted water to cover and bring to a boil over high heat. Reduce heat to medium-low, partially cover and cook until potatoes are fork-render, about 10 minutes. Drain well and set aside.

Meanwhile, in large pot, heat oil over medium heat. Add garlic and pepper flakes and cook, stirring occasionally, 2 minutes. Stir in broccoli rabe, salt, pepper and 1/4 cup water. Cover; cook until broccoli rabe is tender, stirring occasionally, 5 to 8 minutes.

Add cooked potatoes, beans and broth and mix well. Increase heat to medium-high and bring to a boil. Cook, uncovered, stirring occasionally, until flavors have blended and mixture is heated through, about 5 minutes. Adjust seasonings to taste and serve hot

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