White Beans and Greens

If you were in a ppanic during hte pandemic about running out of dried beans, and over indulged a weakness for Rancho Gordo products, then this is the recipe for you. If you also stewed greens and socked them away in the freezer for over winter use, then this is really pretty easy peasy to put together as well. ¼ cup olive oil 1 small fennel bulb, trimmed, cored and small-diced 1 small yellow onion, small-diced 2 teaspoons minced fresh rosemary or thyme 5 garlic cloves, minced ¼ teaspoon red-pepper flakes, plus more to taste 1 large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces) 3 c. of rehydrated white beans 2 cups broth Kosher salt and black pepper 1 tablespoon lemon juice ½ cup shredded mozzarella (optional) 3 tablespoons grated Pecorino Romano or Parmesan, plus more for serving In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute. Begin adding handfuls of the greens, cooking and stirring until leaves wilt. Add the white beans, broth and 1/4 teaspoon 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. Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.