From Magazine “Vegetarian Times”
3 TBSP olive oil, divided
2 cloves garlic, minced
Two 12-ounce bunches broccoli raab, trimmed and coarsley chopped (or swiss chard)
1 tsp red pepper flakes
1 pint grape tomatoes
14 ounce can white beans, rinsed and drained
1/4 cup grated parmesan cheese, for garnish (or pine nuts)
In a wok or skillet over medium-high, heat 2 TBSP of the oil. Add the garlic and saute until it sizzles, then add the broccoli raab and red pepper flakes. Season with salt and sute 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 borccoli raab, then garnish with Parmesan.
Makes 5 Servings.