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Broccoli Raab & Cannellini Beans over Garlic Bread


Serves two amply.

  • by from Fine Cooking
    Issue 29

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

  • 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

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.

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

Photo: Scott Phillips

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.

excellent; love it everytime

The recipe as written is fantastic - the parmesan variation in particular. We've also used other breads (9 grain is a favorite) with various greens and have never gone wrong. It's surprisingly filling and obviously the nutrition of the recipe speaks for itself.

All is right with the world when this is on the dinner menu! I love, love, love this recipe! Super fast too.

I have been making this for years. This recipe is comfort food at its healthiest.

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