Broccoli and White Beans

This thick mixture tastes great if you serve it with good-quality bread slices (or garlic bread). It makes a great sauce for pasta. A sprinkling of minced olives or aged cheese adds a great flavor dimension to the mixture, but it makes a good, simple meal without them.

1 medium head broccoli
Salt
1/4 cup olive oil
4 garlic cloves, minced (or 2 teaspoons minced garlic)
1/2 teaspoon dried, crushed red pepper flakes
2 (16 ounce) cans white beans, drained
1/2 cup chopped imported black olives or grated
    Asiago or Parmesan cheese

Cut florets from broccoli stalks into bite-size pieces. Discard stems. Bring 2 quarts of water to boil in a wide saucepan or skillet with 1 tablespoon salt. Add broccoli and cook 4 to 5 minutes, until dark green and barely tender. Drain and rinse under cold water.

Put olive oil and garlic in the pan. Heat over medium flame until garlic begins to change color. Add red pepper flakes and broccoli and stir to heat through. Add beans and stir to heat through. Add salt and red pepper flakes, to taste.

Serve hot in shallow bowls topped with minced olives or grated cheese or both.

Serve with bread and salad made of leaf lettuce and cherry tomatoes seasoned with oil and vinegar dressing.

Serves 4.