Ingredients
- 1/4 cup olive oil
- 1 bulb fennel, diced
- 1 yellow onion, diced
- 1 teaspoon fresh rosemary, chopped small
- 1 teaspoon fresh thyme leaves removed from stems
- 5 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- 1 large bunch of lacinato kale, Swiss chard, or other hearty greens, chopped
- 3 1/2-4 cups cooked cannelini beans (I prefer dried beans cooked and soaked, but you could use 2 15oz cans)
- 2 cups chicken or vegetable stock
- salt and pepper
- 1 tablespoon lemon juice
- 3 tablespoons Parmesan cheese, plus more for serving
Directions
- In a large deep skillet or Dutch oven, heat olive oil over medium
- Add fennel, onions, rosemary, and thyme and cook, stirring occasionally, for 5 minutes until soft and fragrant
- Stir in garlic and red pepper flakes and cook for a minute
- Add all the greens; cook and stir until wilted
- Add beans, broth, salt, and pepper then stir and cook for 6-8 minutes to allow it to thicken
- Turn off the heat; stir in lemon juice, Parmesan, and add salt and pepper to taste
- Serve hot with a little Parmesan grated on top and some extra red pepper flakes if desired
Recipe slightly adapted from NY Times.