Recipe: Broccoli Rabe and Cannellini Beans Over Garlic Bread (serves 2)

BROCCOLI RABE AND CANNELLINI BEANS OVER GARLIC BREAD

1 bunch broccoli rabe, washed
1 1/2 tablespoons extra-virgin olive oil (plus more for drizzling)
1 small onion, finely chopped
1 1/2 to 2 teaspoons finely chopped fresh rosemary
2 cloves garlic, minced (plus 1 whole clove to rub on the toast)
Dried red chili flakes (to taste)
1 (15 ounce) can cannellini beans, rinsed and drained
Salt and freshly ground black pepper (to taste)
2 to 4 thick slices sturdy country-style bread
Lemon wedges or red-wine vinegar

Peel the larger stems of the broccoli rabe and slice thinly. Chop leaves coarsely. Heat olive oil in a 10-inch skillet. Add onion and rosemary and cook over medium-high heat until onion softens and begins to color, about 5 minutes.

Add minced garlic and a pinch or two of chili flakes and cook 1 minute longer. Add chopped rabe leaves and stems along with 1 cup of water and cook, stirring occasionally, until rabe is wilted, 5 minutes.

Add beans (and more water as needed) until greens are cooked, another 15 minutes. Season with salt and pepper.

As greens are cooking, toast bread on the grill or under broiler. Rub one side of toast all over with reserved garlic clove.

TO SERVE:
Set bread on each plate. Spoon beans and greens over toast. Drizzle olive oil liberally over beans and greens. Top with a squeeze of lemon juice or a splash of red-wine vinegar.

Makes 2 servings
Source: Fine Cooking magazine