I'm on a roasting kick these days. Crispy edges rule, even on something green and fiberful and vitaminy. Like rapini.
Rapini, or broccoli rabe, is classically paired with garlic and red pepper flakes. I've added easy pre-cooked polenta, creamy white beans, sweet cherry tomatoes for an Italian-themed brunch or light dinner.
Did I mention I love crispy edges? Right. So we're adding some crispy, olive-oil fried eggs, pulling the whole thing together with nice runny yolks.
Roasted Rapini and White Beans with Polenta and Crispy Egg
Prep Time: 5 min Cook Time: 20 min Total Time: 25 min
8 oz / 225 g rapini or broccoli rabe, chopped into 2" lengths
9 oz / 255 g (half a tube) prepared polenta, cut into 1/2" rounds
salt and freshly ground pepper
14 oz / 400 g can cannellini beans, drained and rinsed
5 oz / 140 g / 2 handfuls cherry tomatoes
4 sprigs fresh thyme
2 garlic cloves, minced
pinch red pepper flakes
Preheat oven to 425F / 220C.
Line a sheet pan with parchment paper. In a bowl, toss rapini with about 1 Tbs olive oil and season with salt and pepper. Scatter on half of pan. Place polenta slices on other side of pan and drizzle with olive oil. Bake for about 7 minutes, til rapini is just crisping.
Meanwhile, in same bowl, combine beans, tomatoes, thyme and garlic, then season with salt and pepper. Flip polenta, stir rapini, then make some space on the sheet pan and pour mixture into pan. Bake for another 10 minutes, tossing once or twice, til tomatoes are just softened.
While bean mixture bakes, heat 1 Tbs olive oil in a large skillet over medium high heat. Crack eggs into pan and fry until edges are crispy but yolks are runny, 3-4 minutes.
Remove pan from oven. To serve, place 2 slices of polenta on a plate and top with rapini and bean mixture. Add a fried egg, then season with salt and pepper.