Spicy White Bean Stew With Broccoli Rabe Recipe

Ingredients

• large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves (broccolini works well too)
• ¼ cup olive oil, plus more for drizzling
• 2 or 3 garlic cloves, thinly sliced
• 1 medium red or yellow onion, thinly sliced
• Kosher salt
• black pepper
• 3 tablespoons harissa or tomato paste
• Red-pepper flakes (optional)
• 3 (15-ounce) cans large white beans, such as cannellini, butter or great Northern, drained and rinsed
• 4 cups vegetable broth
• 1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing
• 2 ounces feta or other salty cheese, such as queso fresco or pecorino, crumbled- grated Jarlsberg works too
• 1 cup parsley or cilantro, leaves and tender stems
• Fried or medium-hard boiled eggs