Braised White Beans and Greens With Parmesan

Ingredients

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Fennel

  Bulb, raw

  100g

• Onions

  Raw

  1 small or 70g

• Rosemary

  Fresh

  100g

• Garlic

  Raw

  5 cloves, minced or 15g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Chard

  Swiss, raw

  100g

• Beans

  Kidney, mature seeds, sprouted, cooked, boiled, drained, without salt

  30 oz or 851g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemon juice

  Raw

  1 tbsp or 15g

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 56g

• Pecorino Romano Cheese

  Aged over 9 months - Kirkland Signature

  3 tbsp or 15g

• Bread

  Salvadoran sweet cheese (quesadilla salvadorena)

  100g

Directions

1. 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.
2. Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
3. 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.
4. 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.
5. Original recipe by: Lidey Heuck (source: cooking.nytimes.com/recipes/1021902-braised-white-beans-and-greens-with-parmesan)

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