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

By admin

Leave a Reply

Your email address will not be published. Required fields are marked *