Broccoli rabe with cannellini beans

Pleasingly bitter, broccoli rabe, also called broccoli raab or rapini to add extra confusion, is a nice change of pace from the usual broccoli. It is a Spring vegetable that actually is related to the turnip and has nutty stalks, tender buds, and sturdy leaves that stand up well to sauteeing. This is a fabulous, five-ingredient vegetable side dish, but it is also equally delicious tossed with cooked pasta, folded into warm rice, or enlisted as a crostini topping. Just top the crostini with a sprinkle of grated fresh Parmesan that you let melt beneath a broiler for a minute or so before you serve to the amazement of family or guests.