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Robin Ward

Braised White Beans and Greens with Parmesan

Cozy, nourishing Braised White Beans and Greens – An easy, protein-packed dinner with white beans simmered in garlic, fennel, and rosemary, mixed with hearty greens, Parmesan, and a bright splash of lemon. Ready in 30 minutes, it’s loaded with fiber, antioxidants, and immune-boosting vitamins for a healthy weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: #main
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • ¼ cup olive oil
  • 1 small fennel bulb, trimmed, cored and small-diced
  • 1 small yellow onion, small-diced
  • 2 tsp minced fresh rosemary or thyme
  • 5 garlic cloves, minced
  • ¼ tsp red-pepper flakes, plus more to taste
  • 1 or 2 large small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces) (I used 12 oz weighed after stems removed.)
  • 2 15 oz cans cannellini beans, rinsed (2 cans)
  • 2 cups low-sodium vegetable or chicken broth
  • Kosher salt and black pepper
  • 1 Tbsp lemon juice
  • ½ cup shredded mozzarella (optional)
  • 3 Tbsp grated Pecorino Romano or Parmesan, plus more for serving
  • Toasted sourdough or country bread, for serving

Equipment

  • 1 12-inch skillet or Dutch oven

Method
 

  1. 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.
  2. Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
  3. Add the white beans, broth and ¼ teaspoon black pepper, and gently 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, 5 to 7 minutes.
  4. 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 a dish of red-pepper flakes on the side.