Parmesan White Beans and Kale with Crunchy, Garlicky Bread C

Ingrediente

SERVES 4 TO 6

FOR THE TOPPING

1 cup panko bread crumbs

2 tablespoons extra-virgin olive oil

2 tablespoons grated

Parmesan cheese

1 garlic clove, finely grated, passed through a press or mashed to a paste

1 teaspoon fresh rosemary, finely chopped

Pinch of crushed red pepper flakes

Kosher salt and freshly ground black pepper

FOR THE BEANS

½ cup extra-virgin olive oil, plus more for serving

6 garlic cloves, thinly sliced

3 shallots, thinly sliced

1 pound (about 9 cups) kale, stems removed, coarsely chopped

¾ teaspoon kosher salt, plus more as needed

¼ teaspoon crushed red pepper flakes, plus more as needed

3 (15.5-ounce) cans white beans (such as cannellini), drained and rinsed

1 cup vegetable or chicken stock

⅔ cup grated Parmesan cheese, plus more for serving

Lemon wedges or balsamic vinegar, for serving

Instrucțiuni

1. Heat the oven to 425°F.

2. Prepare the topping: In a medium bowl, combine the bread crumbs, oil, Parmesan, garlic, rosemary, and red pepper flakes. Season with salt and black pepper. Set aside.

3. Make the beans: In a large ovenproof skillet or sauté pan, combine the oil, sliced garlic, and shallots and place the pan over medium-high heat. Cook until the garlic and shallots are golden in spots, 4 to 6 minutes. Stir in the kale, salt, and red pepper flakes and cook until the kale is wilted and almost tender, 5 to 10 minutes. If the pan dries out, add a splash of water.

4. Stir in the beans and stock and bring the mixture to a gentle simmer. Cover and cook until the kale is very tender and some but not all of the stock has evaporated, about 5 minutes (it should be on the soupy side).

5. Stir in the Parmesan, then taste and add more salt, if needed. Spread the beans and kale in an even layer in the skillet and sprinkle with the reserved topping. Bake until the bread crumbs are golden brown, about 12 minutes. If you'd like more color on your bread crumb topping, broil for a minute or two (watch carefully so it doesn't burn).

6. To serve, top with more Parmesan, a drizzle of oil, a squeeze of lemon or drizzle of balsamic vinegar, and red pepper flakes, if you'd like.