Happy Thanksgiving week, Foodie fans! 🦃
Since we still have to eat during the week of prepping for the Thursday feast, I was looking for something simple and vegetarian for Monday's meal. As I do quite often, I went to NYT Cooking and did a search on easy weeknight meals + vegetarian and this lovely recipe popped up. I have to say, this recipe for Braised White Beans and Greens with Parmesan became an instant favorite. So simple but yet it tastes so complex with the fennel, rosemary, and the delicious creaminess of the beans. The recipe calls for this to be eaten alone with some crusty bread; I served mine over linguine.
Below the recipe were my substitutions.
NYT White Beans and Greens with Parmesan
Ingredients:
- ¼cup olive oil
- 1small fennel bulb, trimmed, cored and small-diced
- 1small yellow onion, small-diced
- 2teaspoons minced fresh rosemary or thyme
- 5garlic cloves, minced
- ¼teaspoon red-pepper flakes, plus more to taste
- 1large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces)
- 2(15-ounce) cans cannellini beans, rinsed
- 2cups low-sodium vegetable or chicken broth
- Kosher salt and black pepper
- 1tablespoon lemon juice
- ½cup shredded mozzarella (optional)
- 3tablespoons grated Parmesan or Pecorino Romano, plus more for serving
- Toasted country bread, for serving
Preparation:
- Step 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.
- Step 2
Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
- Step 3
Add the white beans, broth and ¼ 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.
- Step 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.
Foodie Mama's substitutions and/or tweaks:
- I used crushed dried rosemary and fennel vs fresh, 1 tsp each
- I added 1/2 t celery salt
- I used a mix of baby greens including kale, chard and spinach, stems left on
- I did not use mozzarella (but I may next time!)
- I served over linguine, but with the leftovers I will use the crusty bread
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| White Beans and Greens with Parmesan over Linguine |