Spicy 'Nduja and White Bean Stew with Kale & Lemon-Parsley Breadcrumbs

1. Heat oil and cook shallots and garlic

Start by heating 2 tablespoons of extra-virgin olive oil in a large sauté pan or Dutch oven over medium heat until it shimmers. Add the thinly sliced shallots and garlic to the pan, seasoning lightly with kosher salt. Cook them for about 5 to 7 minutes, stirring occasionally, until they are softened but not browned.

2. Add 'nduja

Add the 'nduja to the pan, breaking it up with a wooden spoon. Stir it for about 3 to 5 minutes until the fat starts to separate, and the mixture takes on a vibrant red hue.

3. Add beans and chicken stock

Once the 'nduja is fully incorporated, add the drained and rinsed white beans. Using your wooden spoon, crush about a quarter of the beans against the side of the pan. Pour in the chicken stock and season with a bit more salt. Bring the mixture to a simmer and let it cook for about 15 minutes, allowing it to thicken to a creamy consistency.

4. Add kale and lemon juice

Prepare the kale by removing the tough stems and cutting the leaves into 1-inch pieces. Stir the kale into the stew, letting it wilt for about 30 seconds. Remove the pan from the heat and stir in the fresh lemon juice, tasting and adjusting the seasoning with salt as necessary.

5. Prepare breadcrumbs

For the optional gremolata breadcrumbs, heat 2 tablespoons of extra-virgin olive oil in a medium skillet over medium-low heat. Add the panko breadcrumbs, stirring frequently for about 5 to 7 minutes until they are toasted and golden brown. Once they are ready, stir in the chopped parsley and lemon zest, and season with a pinch of kosher salt. Cook for another 30 seconds to a minute until the mixture is fragrant.

6. Serve

To serve, divide the bean stew into bowls and sprinkle generously with the gremolata breadcrumbs if using. Serve immediately, with extra breadcrumbs on the side for added crunch.