Total Time: 25 minutes
Serves 4 / Broccoli rabe is a good source of vitamin C and iron. Look for crisp, tender, brightly colored leaves. Prep tips: If you can’t find broccoli rabe, fresh spinach or baby broccoli are fine substitutes. Serving tip: Accompany with a simple salad of thinly sliced pear, fennel, and shaved pecorino cheese tossed with vinaigrette.
1 cup broccoli rabe, thick stems removed, cut into 2-inch pieces
1 14.5-ounce can diced Italian tomatoes, drained
1 teaspoon dried oregano
2 large cloves garlic, minced
1 cup canned cannellini beans, rinsed and drained
4 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
1 12-inch premade whole-wheat pizza crust
1/4 cup chopped fresh basil (optional)
1 cup shredded low-fat mozzarella cheese
1. Preheat oven to 400˚. In a medium pot of boiling water, blanch broccoli rabe for 2 minutes; drain. In a large bowl combine broccoli rabe, tomatoes, oregano, garlic, and beans. Stir in vinegar and oil. Salt to taste.
2. Spread broccoli rabe mixture over crust and top with basil (if using) and cheese. Place on baking sheet and bake for 8–10 minutes or until cheese is melted. Cut into wedges and serve.
PER SERVING: 527 cal, 34% fat cal, 20g fat, 4g sat fat, 11mg chol, 19g protein, 69g carb, 11g fiber, 868mg sodium
