• NYT E-Z Dinner - 78

    From Dave Drum@1:2320/105 to All on Thu Feb 1 17:53:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Braised White Beans & Greens w/Parmesan
    Categories: Beans, Vegetables, Greens, Cheese, Herbs
    Yield: 4 servings

    1/4 c Olive oil
    1 sm Fennel bulb; trimmed, cored,
    - small-diced
    1 sm Yellow onion; small-diced
    2 ts Minced fresh rosemary or
    - thyme
    5 cl Garlic; minced
    1/4 ts Red-pepper flakes; more to
    - taste
    2 sm Bunches escarole, kale or
    - Swiss chard; stemmed
    30 oz (2 cans) cannellini beans;
    - rinsed
    2 c Vegetable or chicken broth
    Salt & black pepper
    1 tb Lemon juice
    1/2 c Shredded mozzarella (opt)
    3 tb Grated Pecorino Romano or
    - Parmesan; more for serving
    Toasted country bread; to
    - serve

    In a 12" 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 the greens, cooking and
    stirring until 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.

    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.

    By: Lidey Heuck

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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