Braised White Beans With Winter Greens

Serves 4

INGREDIENTS:

olive oil

1 small fennel bulb, diced

1 onion, diced

2 tsp finely chopped fresh rosemary

5 garlic cloves, crushed

¼ tsp red chili flakes

2 bunches of kale, cavolo nero or chard

2 cans cannellini beans, rinsed

500ml vegetable or chicken stock

Juice of 1 juice

3 tbsp grated

Parmesan cheese, plus more for serving

sea salt and freshly ground black pepper

Toasted sourdough bread, for serving

METHOD:

Place a casserole dish over a medium heat, and add one tablespoon of olive oil. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Next stir in the garlic and red chili flakes and cook until fragrant, about 1 minute.

Begin adding handfuls of the greens, cooking and stirring until leaves wilt.

Add the white beans, stock and season with sea salt and freshly ground black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.

Remove from the heart and stir in the lemon juice, and Parmesan cheese. Taste and season with sea salt and freshly ground black pepper if needed.

Divide among shallow bowls and top with more Parmesan cheese. Serve with toasted sourdough bread.