Garlic Toast with Braised Broccoli Rabe and Creamy Cannellini Beans
Crispy garlic toast topped with tender braised broccoli rabe and creamy cannellini beans, finished with fresh lemon and olive oil for a simple, hearty Italian-inspired meal.
Ingredients
Bean and Vegetable Topping
- 1 lb 450g broccoli rabe, tough stem ends trimmed, thick stems finely sliced crosswise, leaves chopped into 1-inch pieces
- 2 tbsp extra-virgin olive oil
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 tsp finely chopped fresh rosemary
- 1/2 tsp crushed red pepper flakes
- 1 can 15 oz / 400g cannellini beans, rinsed and drained
- 1/3 cup 80ml low-sodium vegetable broth
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 1 tsp freshly grated lemon zest
- 1 tbsp fresh lemon juice
Garlic Toast and Serving
- 4 thick slices sourdough or rustic country bread
- 1 tbsp extra-virgin olive oil for brushing
- 1 whole clove garlic peeled and halved crosswise
- Extra-virgin olive oil for drizzling
Instructions
- Sauté the aromatics. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the diced yellow onion and cook for 3 to 4 minutes until soft and translucent. Add the minced garlic, chopped rosemary, and crushed red pepper flakes; stir constantly for 1 minute until fragrant without letting the garlic brown.
- Braise the greens. Add the sliced broccoli rabe stems and chopped leaves to the skillet along with the vegetable broth. Cover the pan loosely and simmer over medium heat for 5 to 6 minutes, stirring halfway through, until greens turn deep green, wilt completely, and stem pieces are easily pierced with the tip of a paring knife.
- Simmer and lightly mash. Stir in the drained cannellini beans, salt, and black pepper. Use the back of a wooden spoon or potato masher to crush about half of the beans against the bottom of the pan to create a creamy base. Cook uncovered for 2 to 3 minutes, stirring occasionally, until the liquid reduces to a glossy glaze coating the beans and greens.
- Finish with citrus. Remove the skillet from heat and stir in the lemon zest and fresh lemon juice. Taste and adjust with an extra pinch of salt or pepper flakes if desired.
- Prepare the garlic toast. Toast the sourdough slices in a toaster or under a preheated broiler for 2 to 3 minutes per side until deep golden brown and sturdy. Immediately rub the cut side of the halved raw garlic clove across the rough top surface of each warm toast, then brush lightly with 1 tablespoon of extra-virgin olive oil.
- Spoon and serve. Divide the warm bean and broccoli rabe mixture evenly among the garlic toasts. Drizzle each slice with extra-virgin olive oil and serve immediately.