Spicy White Bean Stew With Broccoli Rabe

Name: Spicy White Bean Stew With Broccoli Rabe
Ingredients: 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves; ¼ cup (60 ml) olive oil, plus more for drizzling; 4 garlic cloves, thinly sliced; 1 medium red or yellow onion, thinly sliced; Kosher salt; black pepper; 2 to 3 tablespoons (30-45 grams) harissa or tomato paste; Red-pepper flakes (Aleppo peppers work well); 3 (15-ounce) cans large beans, such as pinto, navy, cannellini, butter or great Northern, drained and rinsed; 4 cups (960 ml) vegetable broth; 1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing; 1 cup (about 60 grams) parsley or cilantro, leaves and tender stems; 2 ounces (56 grams) feta or other salty cheese, such as queso fresco or pecorino, crumbled (optional); Fried or medium-boiled eggs, for serving (optional)

notes.improvisedscience.org

Yield: 4 servings Ingredients 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves ¼ cup (60 ml) olive oil, plus more for drizzling 4 garlic cloves, thinly...

Keywords

broccoli rabe
onions
harissa
beans
preserved lemon

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Ingredients

1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
¼ cup (60 ml) olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 medium red or yellow onion, thinly sliced
Kosher salt
black pepper
2 to 3 tablespoons (30-45 grams) harissa or tomato paste
Red-pepper flakes (Aleppo peppers work well)
3 (15-ounce) cans large beans, such as pinto, navy, cannellini, butter or great Northern, drained and rinsed
4 cups (960 ml) vegetable broth
1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing
1 cup (about 60 grams) parsley or cilantro, leaves and tender stems
2 ounces (56 grams) feta or other salty cheese, such as queso fresco or pecorino, crumbled (optional)
Fried or medium-boiled eggs, for serving (optional)