4-5 strips Benton's bacon
1 bunch broccoli rabe, trimmed of tough ends
1 T. unsalted butter
2 T. olive oil
4 garlic cloves, minced
1 (15 oz.) can Cannellini beans or navy beans, rinsed & drained (about 2 cups)
1 c. chicken or vegetable broth
sea salt & freshly ground black pepper
1/4 tsp. red chili flakes
1/3 c. freshly grated Parmesan cheese
Bring a medium size skillet to medium high heat. Add bacon and cook 12-15 minutes, until all fat is rendered out and bacon is crisp, yet not burned. Transfer to paper towels to drain. Let cool 5-10 minutes. Pulse in a food processor about 20-30 seconds until bacon is finely crumbled. Set aside.
Bring a medium pot of water to a boil and add salt. Add the broccoli rabe and blanch for 10-15 seconds until it turns bright green. Drain the broccoli, rinse it under cold water until completely cooled, and drain again.
Heat the butter with the olive oil in a large skillet over medium heat until hot. Add the garlic and saute for about 1 minute, stirring occasionally, for about 5 minutes. Add the broccoli rabe, stir to combine, and cook until all the ingredients are warmed through, about 2 minutes.
To serve, sprinkle with the bacon, Parmesan and chili flakes.
Presented by: Chadwick Boyd