broccoli raab and cannellini beans on garlic bread

S e r v es 2 o r 3

1 bunch broccoli raab, washed
11/2 Tbs. extra-virgin olive oil;
more for drizzling
1 small onion, finely chopped
11/2 to 2 tsp. finely chopped
fresh rosemary
2 cloves garlic, minced, plus
1 whole clove to rub on
the toast
Crushed red pepper flakes
1 15-oz. can cannellini beans,
rinsed and drained
Kosher salt and freshly ground
black pepper
2 to 4 thick slices sturdy
country-style bread,
preferably sourdough
Lemon wedges or
red-wine vinegar

This classic appetizer can be
varied to suit your taste (see the
sidebar below).

1. Peel the larger stems of the
   broccoli raab and slice them
   thinly. Chop the leaves coarsely.
   Heat the 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 red pepper flakes and cook for 1 minute. 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.
2. Meanwhile, toast the bread on the grill or under the broiler. Rub one side of
   the toast 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 redwine vinegar. —Deborah Madison