Hearty Harissa White Bean and Broccoli Rabe Stew

1. Prep the Greens

Tear the leaves from the broccoli rabe or kale into bite-sized pieces and chop the thick stems separately.

2. Cook Garlic and Onion

Heat 1/4 cup of olive oil in a large pot over medium heat. Add the thinly sliced garlic and onion, seasoning them with a pinch of kosher salt and black pepper. Cook for about 4 to 6 minutes, stirring occasionally, until the garlic and onion are lightly browned and their edges are sizzled.

3. Add Harissa

Stir in 2 to 3 tablespoons of harissa or tomato paste, and if you like a bit of heat, add some red-pepper flakes. Cook for about 2 minutes, stirring constantly to coat the garlic and onion.

4. Add White Beans

Add the drained and rinsed white beans to the pot, seasoning them with a bit more kosher salt and black pepper. Using a wooden spoon or spatula, gently crush some of the beans against the side of the pot.

5. Simmer with Broth

Pour in the 4 cups of vegetable or chicken broth, and add the reserved chopped stems from the greens. Season again with a little salt and pepper. Bring the mixture to a gentle simmer, allowing it to cook for about 15 to 20 minutes.

6. Add Greens and Lemon

Once the broth is simmering and the stems have softened, stir in the torn leaves of the broccoli rabe or kale and the thinly sliced preserved lemon or a squeeze of fresh lemon juice. Cook just until the greens are wilted.

7. Serve the Stew

To serve, ladle the stew into bowls and top each with a generous sprinkle of crumbled feta. Garnish with fresh parsley or cilantro leaves and tender stems. For an extra touch of richness, you can add a fried or medium-boiled egg on top. Drizzle a little olive oil over everything, and enjoy your hearty, flavorful stew.