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Braised White Beans and Greens with Parmesan Recipe by Brian Moore
Ingredients
  • 30 mins 4 servings
  • ¼ cup olive oil
  • 1 small fennel bulb, trimmed, cored and small-diced
  • 1 small yellow onion, small-diced
  • 2 teaspoons minced fresh rosemary or thyme
  • 5 garlic cloves, minced
  • ¼ teaspoon red- pepper flakes, plus more to taste
  • 1 large or 2 small bunches escarole, kale or Swiss chard, stems removed (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
  • ½ cup shredded mozzarella (optional)
  • 3 tablespoons grated Pecorino Romano or Parmesan, plus more for serving
  • Toasted country bread, for serving
Steps
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