15 June 2020: Broccoli Raab with Garlic, White Beans, Tomatoes and Parmesan

As we went into quarantine at the beginning of March, I began to consider making changes to food-sourcing. We were able to get food using food delivery or food pick-up services, but I wanted to go a step further in support of local food sources by joining a CSA or Community Supported Agriculture distribution. We bought a summer vegetable share at our local farm, Farmer Dave‘s which we just began picking up each Saturday.

One of the challenges I found from our previous CSA membership was finding ways to use the distribution so that none is wasted. This year, I’ve been more able to do that with a published “what’s in the box” list that comes out well before weekly meal planning takes place. This was a suggestion for using the broccoli raab and it is not only delicious, it was quick to pull together – and vegetarian (vegan without the parmesan).

Recipe from Vegetarian Times, linked here.

Ingredients

  • 3 TBSP Olive Oil (I used coconut oil)
  • 2 cloves garlic, minced
  • 2 12-oz. bunches Broccoli Raab, trimmed and coarsley chopped (or use Swiss chard)
  • 1 tsp red pepper flakes
  • 1 pint grape tomatoes
  • 1 14-oz can white beans, rinsed and drained
  • 1/4 cup grated parmesan cheese for garnish (or use pine nuts)

Method

  • In wok or skillet over medium high heat, heat 2 TBSP of oil. Add the garlic and saute until it sizzles, then add broccoli raab and red pepper flakes.
  • Season with salt and saute for 5 to 7 minutes until broccoli raab is wilted. Remove to a serving platter.
  • Add remaining 1 TBSP oil to pan. Add tomatoes and cook, stirring occasionally, for 5 to 7 minutes or until the skins brown and tomatoes begin to split.
  • Stir in the drained white beans and cook 2 to 3 more minutes or until heated through. Spoon the tomato-bean mixture over the broccoli raab.
  • Garnish with Parmesan or pine nuts. Serves 5.

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