Italian · Mains
Braised White Beans and Greens With Parmesan
Inspired by the Italian dish of sautéed puntarelle 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 and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.
Ingredients
Serves 4- ¼ cupolive oil
- 1 smallfennel bulb, trimmed, cored and small-diced
- 1 smallyellow onion, small-diced
- 2 tspminced fresh rosemary or thyme
- 5garlic cloves, minced
- ¼ tspred-pepper flakes, plus more to taste
- 1 largeor 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 oz)
- 2 canscannellini beans, rinsed
- 2 cupslow-sodium vegetable or chicken broth
- Kosher salt and black pepper
- 1 tbsplemon juice
- ½ cupshredded mozzarella (optional)
- 3 tbspgrated Parmesan or Pecorino Romano, plus more for serving
- Toasted country bread, for serving
Method
- 01
In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
- 02
Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
- 03
Add the white beans, broth and ¼ tsp black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
- 04
Off the heat, stir in the lemon juice, then the mozzarella (if using) and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and red-pepper flakes on the side.