MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Braised White Beans & Greens With Parmesan
Categories: Beans, Vegetables, Greens, Cheese, Herbs
Yield: 4 servings
1/4 c Olive oil
1 sm Fennel bulb; trimmed, cored,
- small-diced
1 sm Yellow onion; small-diced
2 ts Fresh rosemary or thyme;
- minced
5 cl Garlic; minced
1/4 ts Red-pepper flakes; more to
- taste
2 sm Bunches escarole, kale or
- Swiss chard; stemmed
30 oz Cannellini beans (2 cans);
- rinsed
2 c Vegetable or chicken broth
Salt & black pepper
1 tb Lemon juice
1/2 c Mozzarella; shredded (optional)
3 tb Pecorino Romano or Parmesan;
- grated; more for serving
Country bread; toasted, to
- serve
In a 12" skillet or Dutch oven, heat the olive oil over medium. Add
the fennel, onion and rosemary, and cook for 4 to 6 minutes,
stirring occasionally, until tender. Add the garlic and red-pepper
flakes and cook until fragrant, about 1 minute.
Begin adding handfuls of the greens, cooking and stirring until
leaves wilt.
Add the white beans, broth and 1/4 ts black pepper, and stir to
combine. Bring to a boil, then turn the heat to low and simmer,
mashing some of the beans with a wooden spoon, until the liquid has
reduced and thickened, 6 to 8 minutes.
Off the heat, stir in the lemon juice, then the mozzarella, if
using, and Pecorino Romano. Taste and season with salt and pepper.
Divide among shallow bowls and top with more Pecorino Romano. Serve
with toasted bread and a dish of red-pepper flakes on the side.
Recipe by Lidey Heuck
RECIPE FROM:
https://cooking.nytimes.com
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