Roasted Cabbage and Butter Beans

Ingredients

1medium cabbage (about 2½ pounds)

Salt and pepper

¼cup extra-virgin olive oil, plus more for serving

2(15-ounce) cans butter beans

4anchovy fillets

2garlic cloves

½teaspoon crushed red pepper (optional)

¼cup roughly chopped parsley, for garnish

1lemon (optional)

Directions

Step 1

Heat the oven to 400 degrees.

Step 2

Remove the outer layer of leaves from the cabbage, then cut off the stem end. Cut the cabbage into quarters through the core, then cut out the solid core from each piece. Slice each piece crosswise into ½-inch-thick slabs, then separate them with your hands into individual ribbons. Spread the ribbons onto a baking sheet and season with salt and pepper.

Step 3

Roast the cabbage for 15 minutes. Drizzle the cabbage with 2 tablespoons olive oil and toss to coat, then roast for another 15 minutes.

Step 4

Meanwhile, rinse and drain the butter beans. Finely mince the anchovies and grate the garlic.

Step 5

Add the beans, anchovies, garlic, crushed red pepper (if using) and the remaining 2 tablespoons olive oil to the roasted cabbage and toss to coat evenly. Bake for a final 15 minutes, or longer if you prefer the cabbage to caramelize further.

Step 6

Remove the cabbage from the oven. Sprinkle with the chopped parsley, drizzle with more olive oil, season with salt and pepper, and add a squeeze of lemon, if that suits you; gently toss to combine. Serve warm.