Broccoli and White Beans

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

• 2 medium heads of broccoli
• 1/4 c. olive oil
• 4 garlic cloves, minced
• 1/2 teas. dried, crushed red pepper flakes
• salt & pepper, to taste
• 2 (16 oz.) cans white beans, drained
• 1/2 c. chopped black olives (optional)
• Parmesan cheese (optional)

Cut florets from broccoli stalks into bite-sized pieces.  Bring a pot of salted water to a boil, and cook broccoli for about 7 minutes.

Put olive oil and garlic in a large skillet.  Heat over medium flame until garlic browns. Add red pepper flakes, salt, pepper and broccoli and stir to heat through.  Add beans and stir until combined.  Allow to warm in the skillet for about 10 minutes for flavors to meld.

Serve in shallow bowls topped with olives and cheese, if desired. Serves 6.