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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
Preparation
Step 1
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.
Variations
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.
Try French green lentils in place of the beans and garnish with a sieved or crumbled hard-cooked egg.
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.