Broccoli Rap And Cannellini Beans On Garlic Bread (Recipe)

Broccoli Rap And Cannellini Beans On Garlic Bread

1 bunch broccoli raab, washed 11 Tbs. extra-virgin olive oil; more for drizzling 1 small onion, finely chopped 11 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

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)n 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 red wine vinegar.

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