Rabe with Sage White Bean Sauce


3 heads of Rapina, Broccoli Rabe or whatever you call it in your neck of the woods, You can also use Broccoli and Brocollini as a substitute…kale would even work…
1 bulb of Roasted Garlic, I roast one entire bulb of garlic once a week and keep it in the fridge for everything from making my home made Balsamic Dressing to smearing under the skin of a roasted chicken for extra added goodness.
1/2 of a teaspoon of crushed red pepper flakes, these flakes pack a punch so if you are shy to heat then go easy with this…
1 cup of fresh sage, dried will work but will not be as good.
2 tablespoons of Organic Earth Balance Butter
1/2 of a cup of Olive Oil
Pink Himalayan Salt to taste along with fresh ground pepper
1 32 oz box of organic Vegetable Broth, I used the Pacific Brand
3 15.5 oz cans of Cannelini beans (White Beans)

This time of year it’s all about comfort food. There is a chill in the air, the cozy sweaters are coming out and everyone starts to “nest”. The issue is this is when this comfort food culprit takes it’s toll and the pre hibernation chub starts to rear it’s ugly little head. FUPAS for errrrbody!!! That is why I love to do this dish! You get the creaminess of mac n cheese without the dairy and gluten, plus a healthy serving of greens and that sagey Autumn goodness.I serve it alone in a bowl like a stew or under a gorgeous piece of grilled or pan seared salmon. Warning, may cause gas and a few good laughs!


Take the three heads of Rabe and cut off the bottom stems about 1/2 of an inch. Then soak in water to wash away all the fine grit. Then chop in 1/2 inch pieces and put aside.

In a stew type of pot or a large soup pot throw in the olive oil Earth Balance Butter and the entire head of roasted garlic and the sage whole leaves. Cook until the sage starts to sizzle. Then throw in the beans and veggie broth. Let it simmer until some of the liquid starts to evaporate…around five minutes.

Then add around a teaspoon of salt and pepper to taste. Take it off the stove to cool. When it cools a bit around 5-10 minutes get out your hand blender and go to town. You can also use a blender or a Vitamix but you must let it cool almost completely or you will have a bean explosion! It has happened to me before and no one like burnt bean covered boobies.Turn the bean mixture into a puree…almost like a bisque. Then put it aside.

In a large frying pan big enough to hold all the Rabe…dot be fooled it will wilt down to absolutely nothing…place a teaspoon of olive oil just to coat the pan so that the Rabe does not stick.

Saute a few minutes until bright green then add the red pepper flakes. Then transfer the Rabe in the huge pot with the beans mixture and then let it simmer down…around 7-10 minutes. Rabe can be a bit bitter so the cooking process and the time spent melding the flavors will take that bitterness away.

Serve alone or with a nice piece of fish on top. Without the fish this dish is 100 % Vegan!
Rabe with Sage White Bean Sauce
Rabe with Sage White Bean Sauce
Rabe with Sage White Bean Sauce
Rabe with Sage White Bean Sauce

Rabe with Sage White Bean Sauce