Braised White Beans and Greens

I have a new year's goal to use more beans, and I should be able to do an amazing job because the only thing I truly hoarded during the pandemic was dried beans, so I have a surplus. My goal was modest--one bean dish a week; while I am not there--more like one every other week--the year isn't over and I could build up to it, and then follow through next year. This was a winner--I used yellow eyed beans rather than canneloni, and they worked beautifully. I had it on toast and other had it as a side dish. ¼cup olive oil 1small fennel bulb, trimmed, cored and small-diced 1small yellow onion, small-diced 2teaspoons minced fresh rosemary or thyme 5garlic cloves, minced ¼teaspoon red-pepper flakes, plus more to taste 1large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces) 2(15-ounce) cans cannellini beans, rinsed 2cups low-sodium vegetable or chicken broth Kosher salt and black pepper 1tablespoon lemon juice ½cup shredded mozzarella (optional) 3tablespoons grated Pecorino Romano or Parmesan, plus more for serving Toasted country bread, 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 ¼ 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.