Ingredients
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1 bunch
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1 cup Water
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2 tablespoons Olive Oil
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¼ teaspoon crushed Red Pepper Flakes
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¼ teaspoon Kosher Salt
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¼ teaspoon minced Garlic
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8 to 10 slices Baguette
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6 ounces sharp Cheddar Cheese
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Large flake Sea Salt
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Freshly ground Black Pepper
Directions
Steps
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1
Done
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Combine the broccoli raab and water in a large sauté pan or saucepan set over medium-high heat. Cover the pan and cook, tossing once or twice to submerge the vegetables in the water, until the stems of the broccoli raab are tender, 5 to 7 minutes. |
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2
Done
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Preheat the broiler to 450°F or medium-high, depending on your broiler options. |
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3
Done
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Tilt the pan into the sink, hold the greens back with a large spoon, and drain off as much water as possible. Alternatively, you can drain the greens in a colander and return them to the pan. Return the pan to medium-high heat, and shuffle the broccoli raab over to one side of the pan. Pour the olive oil into the empty part of the pan and heat until it shimmers, about 45 seconds. Add the red pepper flakes and kosher salt to the olive oil, and let the flakes toast and infuse the oil for a moment. Then stir the broccoli raab into the oil and continue to cook, stirring frequently, for 2 to 3 minutes. Stir in the garlic, and remove the pan from the heat. |
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4
Done
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Lay the bread out on a baking sheet and toast under the broiler until the bread begins to color, 1 to 3 minutes (depending on the heat of your broiler). Flip the bread and toast until the other side is colored, about 30 seconds. |
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5
Done
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Remove the baking sheet from the oven and top the bread with half the Cheddar. Toast just until the cheese melts, about 1 minute. Then remove the sheet from the oven and pile the broccoli raab on each toast, dividing the greens evenly among them. Top each toast with a pinch of the large flake salt and a few grinds of pepper, then add a final layer of Cheddar. Return the toasts to the oven and toast until the cheese melts, 1 more minute. |
