Broccoli Raab with Garlic, White Beans, Tomatoes, and Parmesan
Recipe from
Vegetarian Times
The depth of the wok allows you to simultaneously saute and steam the broccoli raab while preserving its beautiful green color. To make the dish vegan, garnish with toasted breadcrumbs instead of Parmesan cheese.
Servings:
Serves 5
Ingredients
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3 tablespoonsolive oil, dividedsee savings
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2cloves garlic, minced (2 teaspoons)see savings
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2 12-ounce bunchesbroccoli raab, trimmed and coarsely choppedsee savings
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1 teaspoonred pepper flakessee savings
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1pint grape tomatoessee savings
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1 14-ounce canwhite beans, rinsed and drainedsee savings
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1/4 cupgrated Parmesan cheese, for garnishsee savings
Directions
1.
Heat 2 tablespoons oil in wok over medium-high heat. Saute garlic until it sizzles, then add broccoli raab and red pepper flakes. Season with salt, and saute 5 to 7 minutes, or until broccoli raab is wilted. Transfer broccoli raab from wok to serving plate.
2.
Add remaining 1 tablespoon oil to wok. Add tomatoes, and cook 5 to 7 minutes, or until skins brown and tomatoes begin to split, stirring occasionally. Stir in white beans, and cook 2 to 3 minutes, or until heated through. Spoon tomato-bean mixture on top of broccoli raab, and garnish with Parmesan.
Nutrition information
Calories 220, Total Fat 9.5 g, Saturated Fat 2 g, Sodium 604 mg, Carbohydrate 24 g, Fiber 7 g, Protein 11 g, Sugars 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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