Braised White Beans and Greens with Parmesan Recipe
Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or...
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Ingredients
- ¼ cup olive oil
- 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 ounces)
- 2 (15-ounce) cans cannellini beans, rinsed
- 2 cups low-sodium vegetable or chicken broth
- Kosher salt and black pepper
- 1 tablespoon lemon juice
- 1/2 cup shredded mozzarella (optional)
- 3 tablespoons grated Pecorino Romano or Parmesan, plus more for serving
- Toasted country bread, for serving
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