Broccoli Rabe with White Beans and Cheddar Breadcrumbs

Take a large sheet pan. Arrange the broccoli rabe and cannellini beans on it. Drizzle some olive oil over them. Then, season with salt, pepper, and red pepper flakes. Gently toss the broccoli rabe and beans to coat them evenly with the oil and seasonings. Taste a bean to check the flavor, and adjust the seasonings if necessary.

Preheat the oven to 425°F (218°C). While the oven is preheating, start making the Cheddar breadcrumbs. Take a small skillet and add the butter and garlic to it. Heat the skillet over medium - low heat. Once the butter has melted and the garlic begins to sizzle, stir in the panko breadcrumbs. Toast the panko, stirring frequently, for 3 - 5 minutes, until it turns deeply golden - brown. Remove the skillet from the heat. Stir in the Cheddar cheese until it melts. Taste the breadcrumbs and add salt if needed.

Place the sheet pan with the broccoli rabe mixture in the preheated oven. Roast it for 5 minutes, until the broccoli rabe is tender, bright green, and slightly crisp on the edges. Remove the sheet pan from the oven. Scatter the Cheddar breadcrumbs over the roasted broccoli rabe and beans, breaking apart any large clusters. Then, serve immediately.