This earthy stew of broccoli rabe, beans, and mushrooms is quick to prepare, and is good served on its own in shallow bowls with crusty bread, or over pasta or polenta. Adapted from Wild About Greens by Nava Atlas.
- 1 ounce dried porcini mushrooms (or see variations)
- 8 to 12 ounces broccoli rabe (or see variations)
- 2 tablespoons extra-virgin olive oil
- 3 to 4 cloves garlic, minced
- 2 to 3 shallots, minced
- ¼ cup dry red wine
- 15- to 16-ounce cans canellini (large white beans)
- 15-to 16-ounce can diced tomatoes, with liquid
(preferably Italian-style or fire-roasted)
- ½ cup pitted cured black olives, halved
- 2 tablespoons unbleached white flour
- ¼ cup minced fresh parsley
- Salt and freshly ground pepper to taste
Place the porcini in a heatproof bowl and cover with 1 cup boiling water. Let stand until needed.
Trim about an inch off the bottoms of the broccoli rabe stalks, then cut into approximately 2-inch sections.
Heat the oil in a deep skillet or stir-fry pan. Add the garlic and shallots and sauté until golden.
Add the broccoli rabe, wine, and ½ cup water. Cover and cook until bright green, then add the mushrooms and their liquid, followed by the beans, tomatoes, and olives. Bring the liquid to a simmer, then cover and simmer gently for 5 minutes, or until the broccoli rabe is tender but still retains its color.
Combine the flour with just enough water to dissolve in a small bowl and whisk until smooth. Pour into the skillet and stir in to thicken liquid.
Stir in the parsley, and season with salt and pepper. Serve at once, on its own in shallow bowls or as suggested above in the headnote.
This is also good with kale. Use a good-sized bunch, about 10 to 12 ounces, stemmed and chopped into bite-sized pieces. Or if you’d like to stay with the pleasantly bitter them, use a medium head of escarole, cut into shreds.
Omit the dried porcini mushrooms and add 2 to 4 ounces fresh shiitake mushrooms when adding the greens.
- Here are more recipes for hardy greens.