Raab-stuffed Tomatoes

Broccoli raab, commonly used in Italy, is a vegetable related to both the cabbage and turnip family. The 6-9 inch stalks have scattered clusters of tiny broccoli-like buds. The greens have a pungent, bitter flavor. The recipe below begins with blanching the raab to cut the natural bitterness from the vegetable.

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Course Sides/Sauces

Cuisine Italian

Servings 6 servings

Ingredients

1 bunch broccoli raab, cleaned and towel-dried remove lower, thick part of stems
1 Tbsp olive oil
3 cloves fresh garlic minced
1 can cannellini beans drain and gently smashed with a fork
1/2 onion minced
3 Tbsp Gorgonzola cheese
1 tsp crushed red pepper flakes
salt and pepper to taste
6 medium- ripe, firm tomatoes

Instructions

Heat Oven to 350 degrees F.
Bring a pot of salted water to a boil and add readied raab to water, blanch for about 3-5 minutes, then place raab into an ice bath.
Finely chop raab and set aside.
In a large skillet over medium heat, add olive oil and onions. Sauté onions until slightly caramelized.
Add minced garlic until fragrant. Add broccoli raab and smashed cannellini, sauté another 3-5 minutes.
Remove skillet from heat, add cheese until well mixed and red pepper flakes. Add salt and pepper to taste. Set mixture to side.
Use a sharp paring knife to remove stems from tomatoes. Slice off the top of the tomato, using a spoon remove the inner meat of each tomato. Fill the hollowed tomatoes with broccoli raab mixture.
You may prepare this dish up to this point and keep it refrigerated, covered for 1-2 days.
When ready to prepare, stand stuffed tomatoes upright, in a well-buttered casserole dish. Bake for 30 minutes.
Serve warm.

Notes

Herb Speak

Garlic - Medicinal Benefits: Centuries worth of medicinal use. Specifically, Garlic has shown to significantly lower blood pressure, bad cholesterol, relaxes blood vessels and reduces occurrence of blood clots. An anti-inflammatory ad antioxidant. Aura/Energy: Inner Strength. Wards off negative energy.