Collard Raab and Cannellinni Beans over Garlic Bread
1 bunch Collard Raab, washed and bottom 3″ of stem trimmed
1-1/2 Tbs. extra-virgin olive oil; more for drizzling
1 small onion, finely chopped
1-1/2 to 2 tsp. finely chopped fresh rosemary
2 cloves garlic, minced, plus 1 whole clove to rub on the toast
Dried red chile flakes to taste
15-oz. can cannellini beans, rinsed and drained
Salt and freshly ground black pepper to taste
2 to 4 thick slices sturdy country-style bread, preferably sourdough
Lemon wedges or red-wine vinegar
Trim the bottom 2- 3″ off the raab. Chop the top part of the raab coarsely. Heat the olive oil in a 10-inch skillet. Add the onion and rosemary and cook over medium-high heat until the onion softens and begins to color, about 5 minutes. Add the minced garlic and a pinch or two of chile flakes and cook 1 minute longer. Add the chopped 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 re 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. Set a slice or two of bread on each plate. Spoon the beans and greens over the toast. Drizzle olive oil liberally over the beans and greens. Top with a squeeze of lemon juice or a splash of red-wine vinegar.