Braised White Beans and Greens With Parmesan

20 min4 servings

A rustic braise of cannellini beans and wilted greens finished with lemon and cheese.

prepTrim, core and small-dice fennel bulb
prepSmall-dice yellow onion
prepMince fresh rosemary or thyme
prepMince garlic cloves
prepRemove stems from greens and chop leaves
prepRinse and drain canned beans
60 ml olive oil	Heat oil, cook fennel, onion & herb 4–6 min	Add garlic & red-pepper flakes, cook 1 min	Add greens in handfuls, cook until wilted	Add beans, broth & pepper, bring to boil	Simmer 6–8 min, mash some beans until thick	Stir in lemon juice, mozzarella & cheese	Season with salt & pepper, serve with bread
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 oz)
2 (425 g) cans cannellini beans, rinsed
480 ml low-sodium vegetable or chicken broth
Kosher salt and black pepper
1 tablespoon lemon juice
60 g shredded mozzarella (optional)
3 tablespoons grated Parmesan or Pecorino Romano, plus more for serving

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