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Recipe

Broccoli Raab & Cannellini Beans over Garlic Bread

Scott Phillips

Servings: two amply.

How many slices of bread you toast depends on the size of the loaf.

Ingredients

  • 1 bunch broccoli raab, washed
  • 1-1/2 Tbs. extra-virgin olive oil; more for drizzling
  • 1 small onion, finely chopped
  • 1-1/2 to 2 tsp. finely chopped fresh rosemary
  • 2 cloves garlic, minced, plus 1 whole clove to rub on the toast (see Tips on mincing garlic  )
  • 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

Nutritional Information

      Calories (kcal) : 460
      Fat Calories (kcal): 120
      Fat (g): 13
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 0
      Sodium (mg): 1090
      Carbohydrates (g): 72
      Fiber (g): 13
      Protein (g): 16

Preparation

  • 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 minutes. Add the minced garlic and a pinch or two of chile flakes and cook 1 minute 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.
  • Cover the toast with a layer of shaved Parmesan, Asiago, or Monterey Dry Jack cheese before adding the greens and beans. Or shave thin flakes of cheese over the sandwich.
  • Cover the toast with a layer of thinly sliced fresh mozzarella cheese and broil it until the cheese bubbles and melts. Top with the beans and greens.
  • Try milder greens, such as chard or spinach. Collards are also good, but they’ll take longer to cook.
  • Try French green lentils in place of the beans and garnish with a sieved or crumbled hard-cooked egg.

Reviews

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Reviews

  • grlup | 10/30/2016

    Loved this. Easy to put together. Tasty. I shaved Parmesan on top; can't miss with that addition. This would make a filling meal without the bread too, just in case one is watching their carbs. Just ladle it into a soup bowl and voila! Perfection.

  • loubaby | 08/29/2012

    excellent; love it everytime

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