Preparation

• Peel the larger stems of the broccoli raab and slice them thinly. Chop the leaves 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 are 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.

• Cover the toast with a layer of shaved Parmesan, Asiago, or Monterey Dry Jack cheese before adding the greens and beans. Or shave thin flakes of cheese over the sandwich.
• 覆盖了烤面包了一层耐火的薄片h mozzarella cheese and broil it until the cheese bubbles and melts. Top with the beans and greens.
• Try milder greens, such as chard or spinach. Collards are also good, but they’ll take longer to cook.
• Try French green lentils in place of the beans and garnish with a sieved or crumbled hard-cooked egg.