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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 olive oil, plus more for drizzling
  • 4 garlic cloves, thinly sliced
  • 1 medium red or yellow onion, thinly sliced
  • Kosher salt and black pepper
  • 2 to 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 or chicken 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
  • 1 cup parsley or cilantro, leaves and tender stems
  • Fried or medium-boiled eggs, for serving (optional)
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