Parmesan White Beans and Kale with Crunchy, Garlicky Bread Crumbs

1. Prepare Bread Crumb Topping

In a medium bowl, mix together the panko bread crumbs with olive oil, grated Parmesan cheese, finely grated garlic clove, finely chopped fresh rosemary, a pinch of crushed red pepper flakes, and a dash of salt and black pepper. Set aside.

2. Cook Garlic and Shallots

In a large ovenproof skillet or sauté pan, heat olive oil over medium-high heat. Add the thinly sliced garlic and shallots, cooking until golden, about 4 to 6 minutes.

3. Wilt the Kale

Add the coarsely chopped kale to the skillet, along with salt and crushed red pepper flakes. Cook until wilted, about 5 to 10 minutes, adding a splash of water if needed.

4. Simmer Beans and Kale

Stir in the drained and rinsed cannellini beans and vegetable stock. Cover and simmer for about 5 minutes, until the mixture is slightly soupy.

5. Add Parmesan and Bake

Stir in grated Parmesan cheese and adjust seasoning with more salt and black pepper if needed. Spread the beans and kale evenly in the skillet, and sprinkle the prepared bread crumb mixture on top. Bake in the preheated oven at 425ºF for about 12 minutes, or until the bread crumbs are golden brown.