Braised White Beans with Winter Greens

Ingredients

  • 1 tbsp olive oil

  • 1 small fennel bulb, diced

  • 1 onion, diced

  • 2 tsp fresh rosemary, finely chopped

  • 5 garlic cloves, crushed

  • ¼ tsp red chili flakes

  • 2 bunches kale or chard, chopped

  • 2 cups white beans rinsed and drained

  • 2 cups chicken stock

  • Juice of 1 lemon

  • 3 tbsp grated Parmesan or Pecorino, plus more for serving

  • Salt and black pepper

  • Toasted sourdough, for serving

Instructions

  1. Cook the aromatics
    Heat olive oil in a large pot or Dutch oven over medium heat. Add fennel, onion, and rosemary and cook for about 5 minutes, stirring occasionally, until softened. Stir in garlic and chili flakes and cook another minute, until fragrant.

  2. Add the greens
    Add the greens a handful at a time, stirring until they wilt down.

  3. Simmer the beans
    Stir in the cooked beans and stock. Season with salt and pepper. Bring to a gentle simmer and cook 6–8 minutes, mashing a few beans with a spoon to thicken the broth.

  4. Finish the dish
    Remove from heat and stir in the lemon juice and grated cheese. Taste and adjust seasoning if needed.

  5. Serve
    Spoon into bowls, top with extra cheese, and serve with toasted sourdough for dipping.