Braised White Beans

Ingredients

• Olive oil
• 1 fennel bulb, chopped small
• 1 yellow onion, chopped small
• 2 tsp minced thyme or rosemary
• 5 garlic cloves, smashed
• ¼ + tsp red pepper flakes, more to taste
• 2 cups kale, chopped into ribbons
• 2 15 oz cans white beans
• 2 cups chicken or vegetable broth
• 2 lemons, zested and juiced
• ½ cup shredded mozzarella
• 3+ tbsp Parmesan, grated
• Salt and pepper

Directions

1. Preheat a dutch oven or large skillet over medium heat. Add a glug of olive oil followed by the fennel, onion, and thyme or rosemary. Saute for 5 minutes until softened. Add the garlic and red pepper flakes and cook for 1 minute more until fragrant.
2. Add the chopped kale and stir so the leaves begin to wilt. Add the white beans, broth, a large pinch of salt and a healthy grid of black pepper. Stir to combine and bring to a boil. Reduce the heat to a low simmer and mash some of the beans in the pan. Cook for 8 minutes until the liquid has reduced and thickened.
3. Turn off the heat and stir in the zest and juice of 2 lemons, the mozzarella, and half of the grated Parmesan. Taste and season with more salt, pepper, red pepper flakes, and lemon juice. Serve with more Parmesan on top.