- 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.
PER SERVING: 460 CALORIES | 16G PROTEIN | 72G CARB | 13G TOTAL FAT | 2G SAT FAT |
8G MONO FAT | 2G POLY FAT | 0MG CHOL | 1,090MG SODIUM | 13G FIBER
Recipe: Deborah Madison image: www.finecooking.com