Broccoli and White Beans

[Guest guest]

Broccoli and White Beans

 

1 medium head broccoli

salt

1/4 cup olive oil

4 garlic cloves, minced or 2 teaspoons minced garlic

1/2 teaspoon dried, crushed red pepper flakes

2 16 ounce cans white beans, drained

1/2 cup chopped imported black olives or grated Asiago or Parmesan cheese

 

Cut florets from broccoli stalks into bite-size pieces. Discard stems. Bring 2

quarts of water to boil in a wide saucepan or skillet with 1 tablespoon salt.

Add broccoli and cook 4 to 5 minutes, until dark green and barely tender. Drain

and rinse under cold water.

Put olive oil and garlic in the pan. Heat over medium flame until garlic begins

to change color. Add red pepper flakes and broccoli and stir to heat through.

Add beans and stir to heat through. Add salt and red pepper flakes, to taste.

Serve hot in shallow bowls topped with minced olives or grated cheese or both.

Serve with bread and salad made of leaf lettuce and cherry tomatoes seasoned

with oil and vinegar dressing. Serves 4.