Escarole and Cannellini Beans and Parmesan Cheese

An Italian dish of sautéed greens and white beans that makes a satisfying vegetarian main course or a hearty side dish.  It can be made with kale, Swiss chard, or escarole.  For convenience and a weeknight meal, use canned white beans.  Top with grated parmesan cheese and serve with toasted sourdough bread or as a side dish with roasted chicken

Prep Time: 15 min. | Total Time: 15 min. | Total time: 30 min. Serving size: 1 cup. Yield: 4

Ingredients:

2 Tbsp. olive oil

1 small fennel bulb, trimmed, cored and diced

1 small yellow onion, diced

2 tsp. fresh rosemary or thyme, minced

5 garlic cloves, minced

¼ tsp. red-pepper flakes or to taste

1 large bunch of escarole, kale, or Swiss chard, stems removed

2 (15 oz.) cans cannellini beans (white beans), rinsed

2 cup s low-sodium vegetable broth

Salt and black pepper to taste

1 Tbsp. fresh lemon juice

½ cup shredded mozzarella (optional)

3 Tbsp. grated Parmesan cheese plus more for serving

Instructions:

 1.  In a large skillet or Dutch oven, heat olive oil over medium heat.  Add the fennel, onion, and rosemary.  Cook for 5 minutes, stirring occasionally, until tender.  Add the garlic and red-pepper flakes and cook about 1 minute.

2. Add handfuls of escarole or kale or Swiss chard, cooking and stirring until leaves wilt.

3. Add the cannellini beans, broth, and black pepper.  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, about 8 minutes.

4. Remove from heat, stir in lemon juice, then mozzarella, if using, and Parmesan.  Taste and season with salt and pepper to taste.

5. Serve in a shallow bowl with toasted bread or as a side dish with roasted chicken and top with more red-pepper flakes as desired. 

From: https://cooking.nytimes.com/recipes/1021902-braised-white-beans-and-greens-with-parmesan                                                                            

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Nutrition Facts:

Calories: 356

Total Fat: 12.5 g

Total Carbohydrate: 28 g

Protein: 20 g

Equivalents: 1 starch, 3 vegetable proteins, 2 vegetables, and 2 fat