Collected by Debra Stoleroff, adapted from a recipe by Lidey Heuck
I was never a fan of white beans until I tried this recipe. It is my current go-to dinner when I want to make a fast yummy, nutritious meal. I use canned beans – great northern, cannellini or similar types of white beans (not garbanzo beans).
Yield: 4 servings
Ingredients
- 1/4 cup olive oil
- 1 small yellow onion, diced small
- 2 teaspoons minced fresh rosemary or thyme
- 5 garlic cloves, minced
- 1/4 teaspoon red-pepper flakes, plus more to taste
- 1 large or 2 small bunches kale or Swiss chard (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
- 1/2 cup shredded mozzarella (optional)
- 3 tablespoons grated Parmesan or Pecorino Romano, plus more for serving
- Toasted country bread, for serving
Preparation
- In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook about 1 minute.
- Begin adding handfuls of the greens, cook until the leaves wilt.
- Add the white beans, broth and 1/4 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.
- Turn off the heat and add the lemon juice, then the mozzarella, if using, and Pecorino Romano. Season with salt and pepper.
