Broccolette With Sun Dried Tomatoes, Cannellini Beans And Garlic

This dish was created by me after ordering something similar in a local Italian restaurant, although my version contains much less oil. I thought I bought broccoli rabe at the market, but I later realized that I bought broccolette. I had to look on Earthbound Farms website to find out what broccolette was because I had no idea. For your information, broccolette is a cross between broccoli and Chinese kale (gai lan). It has a subtly sweet flavor which is closer to asparagus than broccoli. This recipe is delicious and can be used as a main dish or as a side dish.


Serves 4


3 bunches organic broccolette

1 15 oz. can cannellini beans, drained and rinsed

4 garlic cloves, minced

1/3 lb. sun dried tomatoes, cut into strips

2 tablespoons of olive oil

2 to 2 1/2  cups low sodium vegetable broth, as necessary for cooking


1. Clean and trim ends of broccolette. Then, drop broccolette in boiling water in a large pot for about 2 minutes or just until broccolette turns bright green. Remove from boiling water and set aside.

2. In a separate wok or large frying pan, heat garlic in olive oil over medium/medium high heat until garlic starts to turn light brown. Then, add sun dried tomatoes and cannellini beans to the wok/pan with about 1 cup of the vegetable broth. Mix these ingredients together and continue to cook the garlic, sun dried tomatoes and cannellini beans in the vegetable broth until the sun dried tomatoes start to soften up. Keep adding vegetable broth, if necessary, to prevent sticking.

3. When sun dried tomatoes soften up, add the lightly cooked broccolette to the wok/frying pan with the other ingredients. Add more vegetable broth, as necessary, to continue heating up everything together.

4. Mix all the ingredients together and continue to cook in the broth until the broccolette softens a little. When done, remove ingredients with a large slotted spoon onto a serving platter.

Bon appetit!


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