Broccoli Raab and Cannellini Beans on Garlic Bread // Best Recipe Finder

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

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.
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

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.

Recipe: Deborah Madison
image: www.finecooking.com