Broccoli Raab with Garlic, White Beans, Tomatoes, and Parmesan Recipe | Vegetarian Times Skip to main content

Broccoli Raab with Garlic, White Beans, Tomatoes, and Parmesan

The depth of the wok allows you to simultaneously sauté and steam the broccoli raab while preserving its beautiful green color. To make the dish vegan, garnish with toasted breadcrumbs instead of Parmesan cheese.



Ingredient Line: 
3 Tbs. olive oil, divided
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2 cloves garlic, minced (2 tsp.)
Ingredient Line: 
2 12-oz. bunches broccoli raab, trimmed and coarsely chopped
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1 tsp. red pepper flakes
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1 pint grape tomatoes
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1 14-oz. can white beans, rinsed and drained
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¼ cup grated Parmesan cheese, for garnish


1. Heat 2 Tbs. oil in wok over medium-high heat. Sauté garlic until it sizzles, then add broccoli raab and red pepper flakes. Season with salt, and sauté 5 to 7 minutes, or until broccoli raab is wilted. Transfer broccoli raab from wok to serving plate.

2. Add remaining 1 Tbs. oil to wok. Add tomatoes, and cook 5 to 7 minutes, or until skins brown and tomatoes begin to split, stirring occasionally. Stir in white beans, and cook 2 to 3 minutes, or until heated through. Spoon tomato-bean mixture on top of broccoli raab, and garnish with Parmesan.

Nutrition Information: 

11 g
Total Fat: 
9.5 g
Saturated Fat: 
2 g
24 g
0 mg
604 mg
7 g
3 g
Serves 5

Comments on this Recipe

Can leftovers be frozen?

this recipe was not very good at all, it was my 1st time trying broccoli raab and the recipe didn't say how bitter the veg. really is, I made this dish for my family and everyone thought it was horrible, next time I'll try it w. baby brocoli...

I love these recipes. Two of my four children have been vegan for a long time and I've been transforming many of my Italian and Arabic traditional dishes into vegan specialties. These hit home. Keep cooking. DELISH!

Heres one to try.


Made this tonight, from all organic ingredients (organic broccolette, organic grape tomatoes that were sweet like candy & even organic white beans). Added a lot more garlic, than the recipe calls for and instead of parmesan cheese, I sprinkled loads of freshly chopped basil leaves on top (once the food was plated). Oh, and I sprinkled some lemon juice on top (vitamin C), to enhance the iron absorption from the broccolette :-). Delicious!

For people that don't what so much of the bitterness of the broccoli rabe it's probably a good idea to parboil it for 2-3 minutes before sautéing. I'm going to use this recipe tonight, though will use regular tomatoes from the garden and cut them into wedges.