BRAISED WHITE BEANS AND GREENS WITH PARMESAN
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. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.
Provided by Lidey Heuck
Categories dinner, weekday, beans, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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.
- Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
- Add the white beans, broth and 1/4 teaspoon 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.
- 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.
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Chulani Shiranthi
[email protected]I've made this dish several times and it always turns out great.
Faisal MehaR
[email protected]This dish is a great way to use up leftover beans and greens.
Rupa Dhar
[email protected]I love this dish!
Prince Resse
[email protected]This dish is perfect for a cold winter night.
Afzal Qureshi
[email protected]I made this dish for a potluck and it was a huge hit.
Darky Babes
[email protected]This dish is so easy to make and it's so delicious.
Cimkandi killar
[email protected]I've made this dish several times and it always turns out great.
Sevim Koc-Ummavasee
[email protected]This dish is a great way to use up leftover beans and greens.
Sizwe Khutsoane
[email protected]I love this dish! It's so flavorful and satisfying.
Star Io
[email protected]This dish is perfect for a cold winter night. It's so hearty and warming.
Casey Garforth
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved it!
Maxy Chuks
[email protected]This dish is so easy to make and it's so delicious. I love the combination of the beans, greens, and Parmesan cheese.
Jenith Koiral
[email protected]I've made this dish several times and it always turns out great. It's a great way to get your daily dose of vegetables.
Joey R. (Mississippi)
[email protected]This dish is a great way to use up leftover beans and greens. It's also a great vegetarian option.
Aleksandar Crevar
[email protected]I love this dish! It's so hearty and flavorful. I always make a big batch and freeze the leftovers for later.
Hayley Christian
[email protected]This dish was easy to make and turned out great! The beans were creamy and the greens were cooked perfectly. I added a little bit of extra Parmesan cheese to the top and it was perfect.
Md Shifat
[email protected]I made this dish last night and it was a hit with my family! Everyone loved the combination of the beans, greens, and Parmesan cheese. I will definitely be adding this to my regular rotation of recipes.
Alont Saon
[email protected]This dish was absolutely delicious! The beans were cooked perfectly and the greens were tender and flavorful. The Parmesan cheese added the perfect finishing touch. I will definitely be making this again.