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Broccoli raab with garlic, white beans, tomatoes and parmesan

September 07, 2008

3 tablespoons olive oil, divided
2 cloves garlic, minced
Two 12-ounce bunches broccoli raab, trimmed and coarsely chopped
1 teaspoon red pepper flakes
1 pint grape tomatoes
14-ounce can white beans, rinsed and drained
1/4 cup grated Parmesan cheese, for garnish

In a wok over medium-high, heat 2 tablespoons of the oil. Add the garlic and saute until it sizzles, then add the broccoli raab and red pepper flakes. Season with salt and saute 5 to 7 minutes, or until the broccoli raab is wilted.

Transfer the broccoli raab to a serving plate.

Add the remaining oil to the wok. Add tomatoes and cook, stirring occasionally, for 5 to 7 minutes, or until the skins brown and the tomatoes begin to split.

Stir in the white beans and cook 2 to 3 minutes, or until heated through. Spoon the tomato-bean mixture over the broccoli raab, then garnish with Parmesan.

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- Recipe from the September issue of Vegetarian Times magazine

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