This is one of my favorite weekend lunches.
1 bunch rapini (broccoli rabe)
1 can cannellini beans, drained and rinsed
1 clove garlic, diced
1 slice pancetta, diced
hot pepper flakes
Trim the tough stems off the rapini. Blanch for about 5 minutes, shock in ice water. Drain well - squeeze in paper towels or your hands.
Saute the pancetta until crispy, add the garlic and pepper flakes, saute a while. Add the rapini and beans, toss around for a while. Add chicken broth, let simmer for a bit. Add in a squeeze or 2 of lemon juice. Top with parmesan.