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    Parmesan Infused White Beans and Wilted Greens

    clock-icon30 minutes
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    Pixicook editorial team

    A comforting and hearty dish combining cannellini beans, greens, and a touch of Parmesan, served with toasted country bread.

    Ingredients for Parmesan Infused White Beans and Wilted Greens

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    serves
    4 peoplechevron
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    Olive Oil

    cups

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    Fennel Bulb, trimmed, cored, small-diced

    each

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    Yellow Onion, small-diced

    each

    Substitute chevron-down

    Fresh Rosemary, minced

    teaspoons

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Red Pepper Flakes

    teaspoons

    Substitute chevron-down

    Escarole Or Kale Or Swiss Chard, stems removed

    0 oz

    Substitute chevron-down

    Cannellini Beans, rinsed

    0 oz

    Substitute chevron-down

    Low-Sodium Vegetable Broth

    cups

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Black Pepper

    teaspoons

    Substitute chevron-down

    Lemon Juice

    tablespoons

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    Shredded Mozzarella

    cups

    Substitute chevron-down

    Grated Pecorino Romano

    cups

    Substitute chevron-down

    Toasted Country Bread

    each

    Substitute chevron-down

    How to Make 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.

    Variations

    Protein Addition

    Add grilled chicken, sautéed shrimp, or pan-seared tofu.

    Herb and Flavor Variants

    Use different herbs like basil, oregano, cumin, cilantro, lemon zest, or dill.

    Greens Swap

    Use Swiss chard, collard greens, or arugula instead of spinach or kale.

    Legume Swap

    Replace white beans with other legumes like chickpeas, black beans, or lentils.

    Cheese Variations

    Try hard, aged cheeses like Pecorino Romano, Asiago, or aged Manchego.

    Pitfalls and tips

    Select Quality Ingredients

    Use high-quality, aged Parmesan cheese for the infusion and fresh, organic greens like kale, Swiss chard, or spinach.

    Soak the Beans

    Soak dried beans overnight to shorten cooking time, ease digestion, and achieve a creamier consistency in the final dish.

    Seasoning and Acidity

    Season at every stage, be cautious with salt due to Parmesan's saltiness, and finish with fresh lemon juice or quality vinegar.

    Build Layers of Flavor

    Sauté garlic and shallots until golden, and consider deglazing with white wine or vegetable stock.

    Cook Beans Properly

    Start in cold water with Parmesan rind, simmer gently to prevent splitting, and cook until just tender.


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