Easy stir-fry dish for vegetarians, vegans

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

3tablespoons olive oil, divided

2cloves garlic, minced

212-ounce bunches broccoli raab, trimmed and coarsely chopped

1teaspoon red pepper flakes

1pint grape tomatoes

114-ounce can white beans, rinsed and drained

1/4cup 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