by Deborah Madison of Fine Cooking

1 bunch broccoli raab, washed                                  

1 ½ TBSP extra virgin olive oil, more for drizzling

1 small onion, finely chopped

1 ½ to 2 tsp finely chopped fresh rosemary

2 cloves garlic minced, plus one clove to rub on the toasts

Dried red chili flakes, to taste

15 oz. can Cannellini Beans, drained and rinsed

Salt and freshly ground black pepper to taste

Thick slices of sturdy country style bread, preferably sourdough

Lemon wedges or red wine vinegar

Thinly slice the broccoli raab stems, coarsely chop the leaves.  Heat the olive oil in a 10-inch skillet.  Add the onion and rosemary and cook over medium heat until the onion softens and begins to color, about 5 minutes.  Add the minced garlic and pinch or two of chili flakes and cook 1 minute longer.  Add the chopped broccoli 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 all over with the reserved garlic clove.  Top your toast with beans and greens and drizzle liberally with olive oil, top with a squeeze of lemon juice or a splash of red wine vinegar.