Broccoli raab and cannellini beans on garlic bread recipe.
Serves:- 2 o r 3
Ingredients:-
- 1 bunch broccoli raab, washed .
- 1(1/2 )Tbs. extra-virgin olive oil; more for drizzling.
- 1 small onion, finely chopped.
- 1(1/2) 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 - 0.9375 Pounds. can cannellini beans, rinsed and drainedKosher salt and freshly ground black pepper.
- 2 to 4 thick slices sturdy country-style bread, preferably sourdoughLemon wedges or red-wine vinegar.
Direction(process):-
- 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 red- wine vinegar.
Variation:-
• 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
If u have problems check this link:-https://youtu.be/jRgLBIXT8DI
Tags
Italian