BROCCOLI RABE PREPARATION RECIPES

Steps:

• Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
• Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
• Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
• Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
• Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you’ve reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
• Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
• Serve with feta and parsley, and with eggs, if you like.

Steps:

• Cook garlic and 3 Tbsp. oil in a large ovenproof skillet over medium, reducing heat as needed to keep garlic from burning, until golden brown, 6–8 minutes. Add anchovies, tomato paste, and ½ tsp. red pepper flakes.
• Cook, stirring with a wooden spoon, until tomato paste is darkened in color and anchovies are dissolved into mixture, about 2 minutes.
• Add broccoli rabe to skillet and stir to coat; season with salt and pepper. Cook until broccoli rabe leaves are wilted and stems begin to soften, 6–8 minutes. Mash garlic cloves with spoon and stir into broccoli rabe to incorporate. Add tomato pieces and cook until broccoli rabe is tender and almost all of the liquid from tomatoes is evaporated (it should look more like a paste than a sauce), 8–10 minutes. Add beans, reserved tomato liquid, and ¼ cup water and stir to combine; season with more salt and pepper. Bring to a simmer and cook until beans are warmed through and flavors have melded, about 5 minutes.
• Heat broiler. Evenly scatter mozzarella over bean mixture and transfer skillet to oven. Broil until cheese is melted, bubbling, and browned in spots, about 2 minutes (watch carefully so cheese doesn’t burn).
• Serve beans, topped with Parmesan and more oil and red pepper flakes, with toast alongside for dipping.