Roasted Broccoli Rabe and White Beans with Burrata
With just a handful of ingredients, this quick yet impressive dish offers myriad flavors and textures. Roasting broccoli rabe results in tender stems and crispy leaves akin to chips. As the broccoli rabe cooks, paprika-stained white beans alongside it turn warm and creamy and occasionally develop a delightful crispiness.Enjoy the beans and greens, either warm or at room temperature, whether served as a starter or a vegetarian main course, accompanied by orange slices and a puddle of creamy burrata for a touch of softness and sweetness. Other options for the creamy element include ricotta, thick yogurt, or avocado instead of burrata. This dish can be enjoyed or paired with farro, pearl couscous, or crusty bread.
Ingredients
- 1 pound of burrata cheese
- 1 bunch of broccoli rabe approximately 1 pound, with tough ends trimmed and halved crosswise
- ¼ cup of extra-virgin olive oil plus additional for serving
- Salt and black pepper
- 1 15-ounce can of white beans, rinsed and thoroughly dried
- 1 teaspoon of smoked paprika
- 2 oranges
Instructions
- Remove the burrata from the refrigerator to allow it to reach room temperature. Preheat the oven to 400 degrees Fahrenheit and, if preferred, line a baking sheet with parchment paper or foil for easier cleaning. On the prepared sheet, toss the broccoli rabe with 2 tablespoons of olive oil and salt until evenly coated. Spread it out on the sheet (it may appear crowded).
- In a medium-sized bowl, combine the white beans, 1 tablespoon of olive oil, smoked paprika, a pinch of salt, and plenty of black pepper, stirring until the beans are coated. Spoon the seasoned beans over the broccoli rabe, and set aside the bowl (there's no need to rinse it). Roast until the broccoli rabe is tender and slightly crispy, approximately 15 to 20 minutes. Allow it to cool slightly before serving.
- While the broccoli rabe and beans are roasting, prepare the oranges. Begin by removing the top and bottom of each orange, then place it flat on one of the cut sides. Carefully slice away the peel and pith by following the natural curve of the fruit. Squeeze any juice from the peels into the reserved bowl. Next, cut each orange in half from top to bottom, then slice into ¼-inch-thick half-moons, removing any seeds. For larger pieces, consider halving them again. Transfer the sliced oranges and any juice from the cutting board to the bowl. Drizzle with 1 tablespoon of olive oil, add a pinch of salt, and stir to combine.
- To serve, arrange the roasted broccoli rabe, beans, and burrata on a platter or individual plates. Top with the orange slices and a drizzle of the juices from the bowl. Season with additional salt, pepper, and olive oil according to your preferences. Enjoy!