BRAISED WHITE BEANS AND GREENS WITH PARMESAN
Recipe via Lidey Heuck, NYT Cooking
INGREDIENTS
INGREDIENTS
INSTRUCTIONS
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 greens, cooking and stirring until leaves wilt
- Add white beans, broth and ¼ teaspoon black pepper, and stir to combine. Bring to a boil, then turn 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 lemon juice, 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
- 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 greens, cooking and stirring until leaves wilt
- Add white beans, broth and ¼ teaspoon black pepper, and stir to combine. Bring to a boil, then turn 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 lemon juice, 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
Eunice is photographed wearing Joedy Superluxe in White.
Thanks for joining us 'in the kitchen with' Eunice Byun!
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