Braised White Beans and Greens with Parmesan

cooking.nytimes.com

Joan Haiden

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

½ cup shredded mozzarella (optional)

3 tablespoons grated Pecorino Romano or Parmesan, plus more for serving

Toasted country bread, for serving

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer