Parmesan Infused White Beans and Wilted Greens

1. Heat Olive Oil

Begin by heating the olive oil in a 12-inch skillet or Dutch oven over medium heat until it's shimmering and hot. This will be the base of your dish, so make sure the oil is ready before moving on.

2. Cook Fennel and Onion

Once the oil is hot, add the diced fennel, onion, and minced rosemary. Cook these aromatics for about 4 to 6 minutes, stirring occasionally, until the fennel and onion are tender and translucent. This step is crucial as it builds the foundational flavors by bringing out the natural sweetness of the fennel and onion.

3. Add Garlic and Red-Pepper Flakes

Next, stir in the minced garlic and red-pepper flakes, and cook for about 1 minute until the garlic is fragrant. Be careful not to let the garlic burn as it can turn bitter.

4. Add Greens

Gradually add the greens—whether you choose escarole, kale, or Swiss chard—stirring them in handful by handful. Cook until the greens are wilted. This part might take a few minutes, but it's worth it as the greens will shrink down and meld with the other ingredients.

5. Add Beans and Broth

Add the rinsed cannellini beans and the broth to the skillet. Season with 1/4 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 6 to 8 minutes, occasionally mashing some of the beans with a wooden spoon. This mashing process will thicken the liquid and create a creamy texture.

6. Finish and Serve

Once the mixture has thickened to your liking, stir in the lemon juice, shredded mozzarella (if using), and the grated Pecorino Romano. Taste and adjust the seasoning with kosher salt and black pepper as needed. To serve, divide the mixture among shallow bowls. Top each serving with additional Pecorino Romano and a sprinkle of red-pepper flakes for extra heat. Serve with toasted country bread on the side, which is perfect for soaking up the flavorful broth.