Broccoli Raab & Cannellini Beans over Garlic Bread

Broccoli Raab & Cannellini Beans over Garlic Bread
Photo by Scott Phillips


  • 1-½ to 2 tsp. finely chopped fresh rosemary
  • 2 to 4 thick slices sturdy country-style bread, preferably sourdough
  • 1 bunch broccoli raab, washed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced, plus 1 whole clove to rub on the toast (see Tips on mincing garlic )
  • 15-oz. can cannellini beans, rinsed and drained
  • Lemon wedges or red-wine vinegar
  • + 3 more ingredients
    • 1-½ Tbs. extra-virgin olive oil; more for drizzling
    • Dried red chile flakes to taste
    • Salt and freshly ground black pepper to taste

Peel the larger stems of the broccoli raab and slice them thinly. Chop the leaves coarsely. Heat the olive 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 ...

View full recipe at Fine Cooking


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