Serves: 8
Total Calories: 273

5 tablespoons olive oil
2 cloves garlic (large), peeled and chopped fine
1 small dried chile (peperoncino preferred), crushed, or a pinch of crushed red pepper flakes
1 pound broccoli rabe, chicory, or escarole, washed trimmed and cut into bite-size pieces
1/4 cup water
salt to taste
2 cups cooked dried or canned cranberries or cannellini beans, drained
8 slices (1/2-inch thick) Italian breads, toasted

1 In a large saucepan, put 3 tablespoons of the oil, half the garlic, and all of the red pepper. Cook over medium heat until sizzling, about 1 minute.

2 Add the greens, 1/4 cup water, and salt to taste. Cover and lower the heat. Cook until the greens are tender, about 10 minutes for broccoli rabe or dandelion greens and 5 minutes for spinach.

3 Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons oil and garlic 1 minute. Stir in the beans, cover, and cook over low heat until heated through, about 4 minutes. Coarsely mash the beans. Season to taste.

4 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler.

5 Toast the bread on one side until golden brown, about 2 minutes. Turn the bread and toast the other side, about 2 minutes. Spread the toast with the beans. Top with the greens and a spoonful of their cooking liquid. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 273
Calories from Fat: 120

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