Broccoli Raab & Cannellini Beans over Garlic Bread

[Guest guest]

Broccoli Raab & Cannellini Beans over Garlic Bread

 

1 bunch broccoli raab, washed

1 to 2 tbsps. extra-virgin olive oil; more for drizzling

1 small onion, finely chopped

1 to 2 tsps. finely chopped fresh rosemary

2 cloves garlic, minced, plus 1 whole clove to rub on the toast

dried red chile flakes to taste

15 oz. can cannellini beans, rinsed and drained

salt and freshly ground black pepper to taste

2 to 4 thick slices sturdy country-style bread, preferably sourdough

lemon wedges or red-wine vinegar

 

Peel the larger stems of the broccoli raab and slice them thinly. Chop the

leaves coarsely. Heat the olive oil in a 10-inch skillet. Add the onion and

rosemary and cook over medium-high heat until the onion softens and begins to

color, about 5 min. Add the minced garlic and a pinch or two of chile flakes

and cook 1 min. longer. Add the chopped raab leaves and stems along with 1 cup

of water and cook, stirring occasionally, until the raab is wilted, about 5

minutes. Add the beans (and more water as needed) until the greens are cooked,

about another 15 minutes. Season well with salt and pepper.

Meanwhile, toast the bread on the grill or under the broiler. Rub one side of

the toast all over with the reserved garlic clove. Set a slice or two of bread

on each plate. Spoon the beans and greens over the toast. Drizzle olive oil

liberally over the beans and greens. Top with a squeeze of lemon juice or a

splash of red-wine vinegar.

Makes 2 servings.

 

 

 

 

TV dinner still cooling?

Check out " Tonight's Picks " on TV.