autumn/ Braise/ easy everyday/ Italian/ one-pan/ vegetarian/ year round

Braised White Beans and Greens With Parmesan

There must be a can of beans in the pantry. Then you don’t need much else to make a vegetarian main course or a hearty side for roast chicken or sausages. My version uses a can of big white beans and fresh kale. The recipe is inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans.

Similarly, I have taken the Mexican twist using Guajillo chile peppers with beans and greens for a taco Tuesday meal. For an Italian tilt, why not take on the best known and beloved cheese: Parmigiano-Reggiano. It adds boldness and sharpness as well as saltiness to any dish.

I started making the Mexican version of beans and greens during the pandemic when I tried to streamline the ingredient list for the everyday meal. Still I find comfort and ease and nutritiousness in making a beans and greens dish. Play around and take a trip to Italy. Other than pasta, Parmigiano-Reggiano is good to go on a vegetable dish. Skip, if you want to make it pure vegetarian.

Print Recipe

Braised White Beans and Greens With Parmesan

Ingredients

¼cup olive oil
1 small fennel bulb, trimmed, cored and small-diced
1small 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

Instructions

In a 12-inch 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 ¼ teaspoon 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.