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<< Previous   of   Next >> Associated Press  (click to enlarge) Broccoli raab with garlic, white beans, tomatoes and Parmesan is an attractive vegetarian dish.   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Wednesday, August 20, 2008 Easy stir-fry dish for vegetarians, vegans The Associated Press To make this attractive vegetarian dish vegan, substitute toasted bread crumbs or pine nuts for the Parmesan cheese. The depth of the wok allows the broccoli raab to steam and saute at the same time, but a large, deep skillet also could be used to prepare this dish. BROCCOLI RAAB WITH WHITE BEANS 3 tablespoons olive oil, divided 2 cloves garlic, minced 2 12-ounce bunches broccoli raab, trimmed and coarsely chopped 1 teaspoon red pepper flakes 1 pint grape tomatoes 1 14-ounce can white beans, rinsed and drained 1/4 cup grated Parmesan cheese, for garnish In a wok over medium-high, heat 2 tablespoons of the oil. Add the garlic and saute until it sizzles, then add the broccoli raab and red pepper flakes. Season with salt and saute 5 to 7 minutes, or until the broccoli raab is wilted. Transfer the broccoli raab to a serving plate. Add the remaining oil to the wok. Add tomatoes and cook, stirring occasionally, for 5 to 7 minutes, or until the skins brown and the tomatoes begin to split. Stir in the white beans and cook 2 to 3 minutes, or until heated through. Spoon the tomato-bean mixture over the broccoli raab, then garnish with Parmesan. Makes 5 servings. Recipe from the September issue of Vegetarian Times magazine

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