Sautéed Broccoli Raab
2 cloves garlic
3 Tbsp olive oil
1/2 tsp red pepper flakes
1 tsp sea salt
1 Can organic cannellini beans (optional but worth it)
cook broccoli raab, uncovered in a pot of boiling salted water until just tender, about 3 minutes, transfer to bowl of ice cold water to stop cooking, drain well in colander – (I line up my leaves gently squeeze out excess water and cut into 1″ slices all the way up the bunch or you can leave whole and cut when eating – its is just a preference thing)
cook garlic sliced or minced in olive oil in skillet over medium heat, stirring occasionally until garlic is cooking but not burning, about 3 minutes; add red pepper flakes; add broccoli raab, tossing to coat with olive oil and garlic, toss with salt, add can of drained cannellini beans, cook med/low stirring occasionally until warmed through.