White Beans and Greens
Something about a warm, brothy bean-filled recipe! (bonus points if the recipe name rhymes!!)
Inspired by Lidey Heuck's Braised White Beans and Greens With Parmesan
¼ cup Sizzle
1 small-fennel bulb, trimmed, cored and small-diced
1 small yellow onion, small-diced
2 teaspoons minced fresh rosemary or thyme
5 garlic cloves, minced
¼ teaspoon red-pepper flakes, plus more to taste
1 large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces)
2 cans of cannellini beans, rinsed
2 cups low-sodium vegetable or chicken broth
Kosher salt and black pepper
1 tablespoon lemon juice
½ cup shredded mozzarella (optional)
3 tablespoons grated Parmesan or Pecorino Romano
Toasted bread, for serving
Instructions
Active Time: 15 Minutes
Full Time: 30 Minutes
In a 12-inch skillet or Dutch oven, heat the Sizzle over medium heat. Add the onion, rosemary, and fennel cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
Begin adding the greens, cooking and stirring until the leaves wilt.
Add the white beans, broth and ¼ teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans, until the liquid has reduced and thickened, 6 to 8 minutes.
Take off the heat, stir in the lemon juice, then the mozzarella, if you choose to use, and the Pecorino Romano or Parmesan. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano or Parmesan. Serve on top of toasted bread and finish with a Drizzle.
