Braised White Beans and Greens With Parmesan Recipe

Name: Braised White Beans and Greens With Parmesan Recipe
Ingredients: 1/4 cup olive oil; 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; 1/4 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 (15-ounce) cans cannellini beans, rinsed; 2 cups low-sodium vegetable or chicken broth; Kosher salt and black pepper; 1 tablespoon lemon juice; 1/2 cup shredded mozzarella (optional); 3 tablespoons grated Pecorino Romano or Parmesan, plus more for serving; Toasted country bread, for serving

"Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S Kale or escarole would also work well, if that’s what you’ve got..."

INGREDIENTS

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1/4 cup olive oil

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1 small fennel bulb, trimmed, cored and small-diced

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1 small yellow onion, small-diced

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2 teaspoons minced fresh rosemary or thyme

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5 garlic cloves, minced

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1/4 teaspoon red-pepper flakes, plus more to taste

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1 large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces)

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2 (15-ounce) cans cannellini beans, rinsed

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2 cups low-sodium vegetable or chicken broth

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Kosher salt and black pepper

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1 tablespoon lemon juice

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1/2 cup shredded mozzarella (optional)

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3 tablespoons grated Pecorino Romano or Parmesan, plus more for serving

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Toasted country bread, for serving

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