This is a yummy, cozy tribute to Nana. I love my greens. This stuff is so good for you too. It is a little bitter but that’s part of what I like about it. You can do this is an app like bruschetta or as a main meal as you see plated here. If I could please, while I am here, just clear up the pronunciation of B R U S C H E T T A once and for all. The CH is pronounced as a K. So if you were spell it phonetically, it would be BRUSKETTA. Please don’t shush or shoosh anyone the next time your order it. I’m not interested in what your waitress said, trust me, K. I feel so much better!
The ingredients are as you see simple and easy to find. I salt everything as I go of course. I would have killed for some shaved Parm to finish it off with but this was a day I just used what I had in the house. I also gave it a small hit of red pepper flakes.
Start with a large sauté pan. A little olive oil, salt and a handful of garlic cloves. It’s up to you how garlicky you want it. Once that gets a bit soft, add the beans (rinsed) and the rabe (washed, about an inch cut off the ends and rough chopped). Yes, the whole bunch. 🙂
When you add the rabe, add a little water and cover. They will cook down. Turn a few times.
They take about 5 -8 minutes. The doneness is also up to if you want the heads to have a bit of a snap or if you want them softer. So test as you go.
While they cook, toast the ciabatta rolls, put those on a plate and drizzle with olive oil and salt.
If your rabe is cooked to your liking and you still have a little water in your pan, remove it with a slotted spoon and place on top of the bread. Guess what’s next. Olive oil and salt that.
I definitely recommend the red pepper flakes. Parm is a must, shaved or grated.
Some fresh lemon juice would be great too. Salivating as I type lemon!
Let me know what you think!