White Beans with Broccoli Rabe and Lemon

Alison Roman, who contributed this recipe to Bon Appetit magazine, is not lying when she says that she likes bold flavors. The tartness of the lemon combined with the bitterness of the broccoli rabe is definitely strong, but if you like big bold pleasantly bitter foods, then this is a dish for you.

For those of you who don't want meals to pack such a punch, then I would use a lot less lemon, maybe a quarter to a half to tone down the citrus. If the dish is not saucy enough, add a little white wine.

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.