{"id":1937,"date":"2011-01-12T10:27:45","date_gmt":"2011-01-12T18:27:45","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=1937"},"modified":"2011-01-12T10:27:45","modified_gmt":"2011-01-12T18:27:45","slug":"broccoli-raab-and-cannellini-beans-over-garlic-bread","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=1937","title":{"rendered":"Broccoli Raab and Cannellini Beans over Garlic Bread"},"content":{"rendered":"<p>by Deborah Madison of <em>Fine Cooking<\/em><\/p>\n<p>1 bunch broccoli raab, washed\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n<p>1 \u00bd TBSP extra virgin olive oil, more for drizzling<\/p>\n<p>1 small onion, finely chopped<\/p>\n<p>1 \u00bd to 2 tsp finely chopped fresh rosemary<\/p>\n<p>2 cloves garlic minced, plus one clove to rub on the toasts<\/p>\n<p>Dried red chili flakes, to taste<\/p>\n<p>15 oz. can Cannellini Beans, drained and rinsed<\/p>\n<p>Salt and freshly ground black pepper to taste<\/p>\n<p>Thick slices of sturdy country style bread, preferably sourdough<\/p>\n<p>Lemon wedges or red wine vinegar<\/p>\n<p>Thinly slice the broccoli raab stems, coarsely chop the leaves.\u00a0 Heat the olive oil in a 10-inch skillet.\u00a0 Add the onion and rosemary and cook over medium heat until the onion softens and begins to color, about 5 minutes.\u00a0 Add the minced garlic and pinch or two of chili flakes and cook 1 minute longer.\u00a0 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.\u00a0 Add the beans (and more water as needed) until the greens are cooked, about another 15 minutes.\u00a0 Season well with salt and pepper.<\/p>\n<p>Meanwhile toast the bread on the grill or under the broiler.\u00a0 Rub one side of the toast all over with the reserved garlic clove.\u00a0 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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>by Deborah Madison of Fine Cooking 1 bunch broccoli raab, washed\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 \u00bd TBSP extra virgin olive oil, more for drizzling 1 small onion, finely chopped 1 \u00bd 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.&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":150,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1937","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1937","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1937"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1937\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/150"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1937"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}