Braised White Beans and Greens With Parmesan

serves 4     multiply recipehalfone and a halfdoubletriplequadruplequintuple     1 garlic clove     2 garlic cloves     3 garlic cloves     4 garlic cloves     6 garlic cloves     7 garlic cloves     8 garlic cloves     9 garlic cloves     11 garlic cloves     12 garlic cloves     13 garlic cloves     14 garlic cloves     16 garlic cloves     17 garlic cloves     18 garlic cloves     19 garlic cloves     21 garlic cloves     22 garlic cloves     23 garlic cloves     24 garlic cloves

• Ingredients
• olive oil
• fennel
• yellow onions
• rosemary
• 5 garlic cloves
• pepper
• kale leaves
• white beans
• vegetable broth
• lemon juice
• mozzarella
• parmesan cheese
• salt
• Recipe
• In a 12 inch skillet or Dutch oven, heat:
• ¹/₄ cup olive oil (60g)
• Add and cook until tender (4 to 6 minutes):
• 1 cup fennel, chopped
• ²/₃ cup yellow onion, small diced
• 1 tsp rosemary, (or thyme)
• Add and cook until fragrant (~1 minute):
• 5 garlic cloves, minced
• ¹/₄ tsp pepper
• Gradually add and cook until wilted:
• 3 cups kale leaves, chopped
• Stir in:
• 2 cups white beans, about 2 15oz cans
• 2 cups vegetable broth
• Bring to a boil. Mash some of the beans and simmer on low until the liquid has reduced and thickened (~6-8 minutes)
• Remove from the heat and stir in:
• 1 tbsp lemon juice (15g)
• ¹/₂ tsp mozzarella, shredded
• 3 tbsps parmesan cheese (19g), grated
• ¹/₂ tsp salt, to taste
• Serve with crusty bread and parmesan on the side.