Roasted Broccoli Rabe and White Beans With Burrata

By Ali Slagle

Total Time: 30 minutes
Rating: 4(395)
Notes: Read community notes

With just a few ingredients, this impressive and quick dish boasts many flavors and textures. Roasting broccoli rabe creates tender stems while the leaves crisp like chips. The broccoli rabe cooks alongside paprika-stained white beans, which become warm, creamy and even crisp in spots as they roast. Eat the beans and greens warm or at room temperature, as a starter or vegetarian main, with slices of orange and a puddle of creamy burrata for softness and sweetness. (You could also use ricotta, thick yogurt or avocado instead of the burrata.) This dish is good on its own, or with farro, pearl couscous or crusty bread.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

1pound burrata
1bunch broccoli rabe (about 1 pound), tough ends removed, halved crosswise
¼cup extra-virgin olive oil, plus more for serving
Salt and black pepper
1(15-ounce) can white beans, rinsed and patted very dry
1teaspoon smoked paprika
2oranges

Ingredient Substitution Guide

Preparation

Step 1
Take the burrata out of the fridge to let it warm to room temperature. Heat the oven to 400 degrees and, if desired, line a sheet pan with parchment or foil for easier cleanup. On the sheet pan, toss the broccoli rabe with 2 tablespoons olive oil and salt until coated. Spread it out (it will be crowded).
Step 2
In a medium bowl, stir together the white beans, 1 tablespoon olive oil, the smoked paprika, a pinch of salt and lots of black pepper until coated. Spoon the beans over the broccoli rabe; set aside the bowl (no need to rinse). Roast until the broccoli rabe is tender and crisp in spots, 15 to 20 minutes. Let cool slightly.
Step 3
Meanwhile, cut off the top and bottom of the oranges and set it on one of the flat, cut sides. Follow the curve of the fruit to cut away the peel and pith. Squeeze the peels into the reserved bowl to get out any juice. Cut the fruit in half from top to bottom, then slice into ¼-inch-thick half-moons and pluck out the seeds. If your pieces are especially large, halve them again. Transfer the fruit and any juice on the cutting board to the bowl. Drizzle with the remaining 1 tablespoon olive oil and a pinch of salt and stir to combine.
Step 4
To eat, transfer the broccoli, beans and burrata to a platter or plates, then top with the orange slices and a drizzle of the juices in the bowl. Season with more salt, pepper and olive oil as you like.

Ratings

4 out of 5

395 user ratings

Have you cooked this?

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Betsy1 year ago

I made this as written except substituted frozen broccoli for the rabe. It was really good. Needed to roast a bit longer than the instructions, and roasted the broccoli alone for 20 minutes prior to adding beans.

Mary1 year ago

Delicious as made. Recommend eating the day made, flavors melded together in an unpleasant way as leftovers

Elizabeth1 year ago

Delicious dish! I love the combo of flavors. This was my first time cooking broccoli rabe. I didn’t realize most of the stems should be cut away. There is a helpful video for roasted broccoli rabe where Melissa Clark shows the proper way to prep it.

Cookie1 year ago

To cut the bitterness from the rabe, remove the FLOWERING HEADS.

Jill K1 year ago

Broccoli and Broccoli Rabe are not at all similar in flavor. Broccoli Rabe is an absolute favorite! The bitterness is what makes it special

Chuffed571 year ago

Tiny bits of buratta were $10 at the only store that has it around here. Like $50 a pound. I’m going to try some luscious feta I have on hand. It’s creamy.

saltykey1 year ago

burrata did not add anything. loved the smoked paparika coated beans with the broccoli rabe - would chop rabe into bite size pieces.

Alison1 year ago

I made this as written and really wanted to love it, but in the end my husband summed it up best by asking: "Was this one of the recipes they had the AI generate?" It's got great elements, just didn't come together into one dish (at least in our estimation).

Name CK Cooks8 months ago

Was looking for a good use for leftover cooked Rancho Gordo Marcella beans (a lovely white bean btw). We had 2 bunches of broccolini, but no burrata, so subbed in a soft goat cheese and only had 1 orange. Followed the rest of the instructions, with a hi quality smoked paprika. Delicious! Big hit with teen daughter and vegan hubs. Everyone loved the orange in it even, which I was a little unsure of. Will def make again.

Name CathyE4 months ago

Easy to make vegan with homemade cashew ricotta. Delicious!

Joan1 year ago

Delicious combination of flavors, and easy too. I made it as written.

Dinni1 month ago

I used big dried beans instead of canned and little mandarin oranges. A spectacular dish!

note1 month ago

Cumin instead of paprika

Nancy2 months ago

I agree with the gentleman who suggested that this recipe was created by AI. No one with taste buds could have thought this was good.

Anon-a-DC3 months ago

I love broccoli rabe. I would rather save it and the burrata for pizza or a quesadilla. Not impressed with this at all.

Jen3 months ago

We don't typically have broccoli rabe in my region, but we DO have collard greens. I roasted them whole the first time I made this, then cut them to bite-size the second time and followed the rest of the recipe as written with great results. The baked greens develop the crunch of roasted brussels sprouts.

SK Lil3 months ago

We agreed it’s a keeper, although the smoked paprika seemed out of place (and I love paprika).

LadyDarling3 months ago

Tried this on a lark although I was unsure of the inclusion of burrata. Quick, simple, inexpensive, and infinitely riffable, this has quickly become a staple for weeknight meals! I particularly enjoy adding some freshly squeezed lemon juice in addition to the orange juice as a final flourish.

Mary3 months ago

I thought the dish came together well. I made a few subs out of necessity. I used broccoli flowerets and mandarins (probably sweeter). The burrata was a nice change and seemed to elevate the dish and the smoked paprika really added an interesting flavor. I served this for 6 women who loved it and I will make it again, hopefully as written.

CRZ4 months ago

Made with kale because that’s what I had, but it was still delicious. Served over red quinoa for extra substance. I was nervous but it worked really really well, the nuttiness was a nice added dimension. I might double the beans next time.

GG4 months ago

Made this and I added fennel, it was so delicious.

Sue4 months ago

Everyone in my family loved this. I doubled it (as I do with all NYT recipes for 4 so we have enough for 2 adults, 2 hungry teenagers, and leftovers), and used half broccolini, half broccoli, and added some shredded kale. Otherwise made as written. Really delicious!

Meg4 months ago

I thought I was going to love this, but it just didn't work for me, my husband or my friend. Each element was fine, but there was no synergy. In particular the oranges (fresh from our tree) seemed like an odd afterthought.

Moe Phillips4 months ago

Made this last night. It was delicious. I chopped the greens into smaller pieces. Used mozzarella which was a bit bland.- Will try feta next time. 20 minutes and it was perfect cooked. C

Peter4 months ago

What to do with the oranges here is confusing. Do I peel them, or not?

Judy4 months ago

It is in the directions.

kenton4 months ago

Recipe sounds intriguing but Broccoli Rabe “halved crosswise “??

Private notes are only visible to you.